EDITED BOOK ON

SPORTS AND
NUTRITION
A TINY RESEARCH OF SPORTS AND NUTRITION

INSTITUTE OF LEGAL
EDUCATION
 EDITED BOOK ON SPORTS AND NUTRITION

A Tiny research of sports and nutrition

Editors

Dr. C. SUKUMARAN

Director of Physical Education, Government Law College,

Tiruchirappalli, Tamil Nadu.

Dr. B. KARPAGAVALLI,

Associate Professor & Head, RVS Agricultural College, Thanjavur,

Tamil Nadu.

Mr. R. HARIHARAN,

Editor-in-Chief, ILE Multidisciplinary Journal & Editor, IJLR Journal,

Tiruchirappalli, Tamil Nadu.

INSTITUTE OF LEGAL EDUCATION

 ILE Publication House

ILE Publication House is a publication department of Institute of Legal

Education. It furthers the ILE’s objective of excellence in research and
publication. Institute of Legal Education is the Largest Academic Publisher
with 104 National and International Journals.

Published by

Prasanna S

Chairman, Indian Journal of Legal Review (A Part of ILE)

No. 08, Arul Nagar, Seera Thopu, Tiruchirappalli, – 620102

© Dr. C. Sukumaran and Institute of Legal Education

The Moral rights of the authors have been asserted.

All rights reserved. No part of this publication may be reproduced,

stored in a retrieval system, or transmitted, in any form or by any
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You must not circulate this work in any other form and you must
impose this same condition on any acquirer

ISBN (O) - 978-81-954687-7-5 | ISBN (P) - 978-81-954687-8-2

Published on June, 2023

Published and Printed at Tiruchirappalli, Tamilnadu

ii
 EDITED BOOK ON SPORTS AND NUTRITION

INDEX

[Link] CONTENTS PAGE

NO.

1. IMPACT OF COMPUTER AIDED INSTRUCTION 1

MODULE ON THE SCORES OF CHILDREN WITH THE
LEARNING DISABILITY IN DIVISION CONCEPT

- [Link] & [Link]

2. NUTRACEUTICALS: THE NEW ERA FOR CHRONIC 18

NON-COMMUNICABLE DISEASES

- Ashna Sunny, Blessy, C & Dr. Freeda

Blessie. R

3. SUSTAINABLE NUTRITIONAL PRODUCTS USING 48

SELECTED SEAWEEDS

- S. Adithiyalakshmi & Dr. PL. Sridevi

Sivakami

4. STANDARDIZATION OF VALUE ADDED PRODUCTS 66

FROM SELECTED MILLETS

- Dr. Karthiga K & Lokitha S

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 EDITED BOOK ON SPORTS AND NUTRITION

IMPACT OF COMPUTER AIDED

INSTRUCTION MODULE ON THE

SCORES OF CHILDREN WITH THE

LEARNING DISABILITY IN DIVISION

CONCEPT

[Link]* and [Link]**

* Associate Professor, Research Centre of Home Science, Fatima

College, Madurai.

** Professor, Department of home Science, Gandhigram Rural

Institute, Gandhigram

1
 [Link] AND [Link]

Abstract

Education is the most influential tool of social change, and

habitually brings drastic social change in the society. Though
education scenario has undergone major change over the
decades, resulting in better provision of education for different
sections of the society, yet the number and satisfaction of
disabled on the present educational system is proportionally low
in terms of its efficacy, infrastructure, and implementation
especially in the field of education and technology. Technology
has brought most amazing development and created a
tremendous change in the existing teaching - learning system of
disabled students, ending the isolation and limited opportunities
disabled students have long faced. Hence it is an imperative need
to review the contemporary changes made in the field of
computer aided instruction and its impact on children with
disabilities.

The present study on “Impact of Computer Aided

Instruction Module on Teaching Division Concept for Children with
Learning Disability”. With the objective to analyze pre and post
test scores

The study was carried out in three types of schools namely

Regular School with normal children (RS), Regular School with
Learning Disability Remedial Centre (RSLDR), and Special School
for Children with Learning Disability (SSLD). Quasi experimental
and - post-test design was chosen for the study. The total sample
size was 150 children, fifty from each pre-test category. Each
category had 25 as sample for control and experimental.

A Computer Aided Instruction Module on Teaching Division

concept for children with Learning Disability was designed.
Preceding implementation a pre-test was conducted on the
division. Followed by module implementation to the experimental
groups of all the three categories a post test was conducted.
Regarding Pretest and Posttest scores, there is a significant

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 EDITED BOOK ON SPORTS AND NUTRITION

variation in terms of increment in test scores among the

experimental and control groups as well as amidst the schools.

Keywords: LD-Learning Disability, SPL-Specific Learning

Disability, CAT-Computer Aided Teaching.

Introduction

“Every child has a different learning style and pace. Each child is
unique, not only capable of learning but also capable of
succeeding”
– Robert John Meehan

Every child born in this world is unique and the way they think
act and absorb things around them is unique, the way of learning
is not exceptional. In some cases, children found difficult to
succeed in their academic under achievement and often show
discrepancy between the students’ cognitive abilities and his or
her academic achievement. This may be referred to as specific
Learning Disorder or Learning disability. Learning disability refers
to a disorder in the brain which interferes in the information and
communication process of the child and is not the problem with
intelligence.
Over the past few decades, it is evidenced that the conditions
of Learning disability (LD), (sometimes called a Specific learning
disability (SLD), Learning Difference, Learning Disorder, or Learning
Difficulty) is increasing among school going students in globally
(The Human Rights Commission of Malaysia (Suhakam, 2015). It is
noted that there is an increase of LD among children in global and
specific to India. SLD is a developmental disorder of children
affects up to 10 per cent school children according to a study
conducted among US children (Altarac & Saroha, 2001).
Specifically in India, SLD (dysgraphia, dyslexia and dyscalculia)
afflicts 5–15% of school-going children (Karande et al., 2011). As
per the report of (Doda, 2009), around 13 to 14 per cent of all

3
 [Link] AND [Link]

school children suffer from learning disorders. Unfortunately, most

schools fail to lend a sympathetic ear to their problems. As a
result, these children are branded as failures.

According to the Indian constitution everybody has got an

equal right for education and in this case these children are not
exempted. Remedial strategies may be used to help the
individual learning skills that will foster development. With the
right support and remediation, children with learning disabilities
can succeed in school and go on to be successful later in life and
prevent stagnation in higher education and in employability. One
of the recent reports of Padhy et al. (2016) suggested that early
identification of such students can help in early institution of
intervention and suitable modifications in teaching techniques
Mathematics is essential in everyday life activities and most
educational opportunities and careers for all students. Performing
poorly in mathematics can result in dire future outcomes
(Fleischman & Heppen, 2009).
The advent of special education and the special instructional
strategies is a boon for these children and brought a revival in the
field of their academic learning. With the increasing
advancement of technology, it is widely shown that the CAT
(Computer Aided Teaching and learning) Produced positive
effects to these LD students in their academic life and in career.
Kumar and Chaturvedi (2014) identified how computer-
aided instructions are effective to teach the fifth-grade student
who has the learning disability. Sixty-four students were randomly
selected from seven schools of Meerut, a city in the Indian state of
Uttar Pradesh, for a study with pretest-posttest-control group
design. A computer-assisted instructional package (i.e. game) is
developed for learning disabled children and used to teach
experimental group children and by using traditional teaching
method, control group children are taught. For collecting data,
Diagnostic Test of Learning Disability (DTLD) test was used and t-
test is used for analysing the collected data. From the outcomes,

4
 EDITED BOOK ON SPORTS AND NUTRITION

it is clear that children of the experimental group have performed

well than the children of the control group.

Sangrà & González-Sanmamed (2010) examined how

computer were applied as better instructional medium in
teaching among primary schools. This software was used in
different modes covers utilities of teachers, drill and practice,
simulations, games, tutorial etc. resulted in several benefits in
terms of reading and writing of students with LD. Keeping in view
of this, a research study was conducted on "IMPACT OF COMPUTER
AIDED INSTRUCTION MODULE ON TEACHING DIVISION CONCEPT FOR
CHILDREN WITH LEARNING DISABILITY with the sole objective to
analyses the efficacy of Computer Aided Teaching (CAT) for
enhancing math concept learning in children with LD with the
specific objectives as follows.

1. To develop, validate and implement the module on

division in Maths to teach children.
2. To analyses the impact of the developed computer aided
instruction on learning – efficiency of the children

Research methods
The study was carried out in three types of schools namely
Regular School with normal children (RS), Regular School with
Learning Disability Remedial Centre (RSLDR), and Special School
for Children with Learning Disability (SSLD). Quasi experimental
design and pre-test - post test design was chosen for the study.
The total sample size was 150 children, fifty from each category.
Each category had 25 as sample for control and experimental. All
the selected children’s personal and family background
information was collected. Socio Economic Scale was
administered to know the socio- economic class of the selected
sample. Their accessibility towards the information and
communication technology was also analysed. The intelligence

5
 [Link] AND [Link]

level was assessed by administering the Raven’s Standard

Progressive Matrices Test to confirm that they are free from any
other mental impairment.

A Computer Aided Instruction Module on Teaching Division

concept for children with Learning Disability was designed. Before
venturing into actual preparation views of the teachers on
teaching maths was collected and considered in designing the
module. Prior to implementation a pre-test was conducted on the
division. The prepared module was validated by the teachers and
was implemented at various levels to the experimental groups of
all the three categories. Followed by the implementation a post-
test was conducted.

Variables

Null Hypothesis (HO)

There is no significant variation in the test scores between the pre

and post-tests and between the types of schools

Research Procedure

Administration of the intelligence test

6
 EDITED BOOK ON SPORTS AND NUTRITION

In the experimental part of the study, as a preliminary step,

Standard Progressive Matrices (SPM) Intelligence test was
administered to all the selected samples so as to confirm
uniform/varied state of intelligence of children.
Module designing
Secondly, a multimedia module was designed and validated
methodically, with the aim to teach division for the LD students of
IV grade at three different levels
Level – 1
 Addition
 Subtraction
 Multiplication
Level – 1I
Division
 Division by equal grouping
 Division by equal sharing
 Division by repeated subtraction
 Division and multiplication
Level – 1II
Long Division
 Single digit division
 Two-digit division
 Three-digit division
The module was based on Adobe Flash Animation
platform with ‘drag and drop’ interactive model Each concept
was explained with a sound enabled animated programme which
was followed by three exercises to be done by the students with
drag and drop interactive actions with the use of the mouse.
Test module
To conduct the pre and post-test, a separate test module for
division was prepared. The test module constituted problem sums
at all the three levels and carries 60 marks for each level I and II
and 80 marks for level III.
Pre-test
Pre-test was conducted for all the selected samples in order to
know the concept level of the sample on division in Maths at

7
 [Link] AND [Link]

fourth grade level. It was conducted a day prior to the

implementation of the module in all the schools.
Module implementation
The computer aided module instruction was implemented for
about three months to all the selected samples.
Post test
Posttest was conducted with a week’s gap after the
implementation stage in all the selected samples to assess the
impact of computer aided teaching on division in Math’s at fourth
grade level.
Data analysis
After making a thorough investigation, the subsequent
statistical methods were applied to examine the data for testing
the hypotheses and to obtain results. Simple mean, ANOVA, Chi –
square test and Paired t - test were used to analyse the data.
Table 1
Pre-test Score of the Children on Division

Children (N= 150)

Tes RS (N = 50) RSLDR (N = 50) SSLD (N = 50)

t
Control Experimental Control Experimental Control Experimental
Lev
C. C. C. C. C. C.
els S
V V V V V V
(Pe S. (Pe S. (Pe S. (Pe S. (Pe S. (Pe
.
r D r D r D r D r D r
D
ce ce ce ce ce ce
nt) nt) nt) nt) nt) nt)
Level 1 38 7. 34. 9. 27. 28 5. 17.8 26 6. 25. 16 6. 40. 14 5. 40.
1 18. 8 6 59 0 6 5 0 45 31 7 71
68
Level 2 33. 7. 23. 30. 6. 22. 7.8 0. 11.1 6.0 0. 16.1 5.4 0. 15.7 42 0. 19.
6 8 21 6 8 22 87 5 97 7 85 4 81 29
Level 3 19. 3. 18. 12. 2. 21.0 7.2 0. 13. 6.4 0. 14. 2.4 0. 27. 32 0. 23.1
2 5 23 8 7 9 98 61 95 84 66 5 74 3

Mean score S.D – Standard Deviation of score.

C.V – Co-efficient variation (per cent)
Table 1 exhibits the pre -test score of the children on
division. It is evident from the table that in RS, the mean score of
pre-tests was high in control group of children than the

8
 EDITED BOOK ON SPORTS AND NUTRITION

experimental group. Among the level, Level 1 stood first followed

by level 2 and level 3 for both control and experimental group of
children. A high consistency was found in level 3 test score than
level 1 and level 2 as evidenced through the value of co-efficient
of variation. In the case RSLDR, mean pre-test score was found
high at all three levels for the control group of children than the
experimental group. A high consistency in test score was found in
level 2 for control group and level 3 for experimental group of
children as indicated by the value of co-efficient of variation.
A high mean score for Level 1 and level 2 was observed for
the control group in SSLD, while it was high in level 3 for
experimental group. A high level of consistency was found in level
2 for both control and experimental group as evidenced through
the value of co-efficient of variation.
Table 2

Posttest Score of the Children on Division

9
 [Link] AND [Link]

Children (N = 150)

RS (N = 50) RSLDR (N = 50) SSLD (N = 50)

Control Experi Control Experime Control Experi

T mental ntal menta
e l
s C C C C C C
t . . . . . .
L V V V V V V
e ( ( ( ( ( (
v P P P P P P
S S S S S S
e e e e e e e
. . . . . .
ls r r r r r r
D D D D D D
c c c c c c
e e e e e e
n n n n n n
t t t t t t
) ) ) ) ) )
L 4 6 1 6 4 6 2 4 1 4 7 1 30 4 1 47 7 1
e 3 . 4 7 . . 9 . 5 9 . 4 .5 . 3 .2 . 5
v . 2 . . 3 3 . 6 . . 3 . 2 . 3 .
e 5 3 3 6 0 6 4 3 7 6 7 8 5 9 7 6
l1 2 5 6 3 1
L 3 5 1 6 6 6 1 0 5 4 1 3 16. 2 1 34 1 3
e 8 .1 3 6 . . 2 . . 6 . . 8 . 4 .2 . .
v . 2 . . 5 8 . 6 2 . 5 2 3 . 2 6
e 7 2 4 2 1 5 5 0 2 0 5 6 0 6 8
l 3 5
2
L 2 2 1 6 1 1 2 4 2 6 1 2 10. 2 2 42 1 4
e 9 . 0 9 0 4 0 . 3 4 . . 4 . 4 .4 . .
v .1 9 . . . . . 8 . 4 2 5 . 8 3
e 8 2 6 2 7 7 4 3 1 0 2 2 5 6
l 4 6 4 8 3
3
Mean score S.D – Standard Deviation of score.

10
 EDITED BOOK ON SPORTS AND NUTRITION

C.V – Co-efficient variation (per cent)

Table 2 shows the post test scores on division. A high
mean score was observed in all three levels of test of
experimental group of children in RS. A high consistency was
found in level 3 for control group and level 2 for experimental
group as evidenced through co-efficient of variation.
In the case RSLDR, similar results were observed as in RS. A
high mean value for all three tests of experimental group was
found. Among the levels, the highest score was in level 3.
Consistency was found in level 2 for control group and level 3 for
experimental group as found in the value of co-efficient of
variation.
A highest mean score was found for experimental group of
children in SSLD in almost all levels of the test. Consistency in test
score was found in level 2 for both control and experimental
group. It is followed by level 2 for control and level 3 for
experimental group.

Paired sample test for correlation between pre and post test
scores in RS is shown in Table 3

Table 3
Paired Sample Test for Pre and Post-tests Score of Experimental
Groups of Children
From RS
Test Levels Paired Correlation p-Value
Sample
Level 1 Pre vs Posttest 0.485** 0.014
Level 2 Pre vs Posttest 0.471** 0.017
Level 3 Pre vs Posttest 0.425** 0.034
** Significant at 5 per cent level.
It is inferred from table 3 that the correlation between pre
and post test scores in RS is related to each other in all the three
levels as the correlation co-efficient are statistically significant at
5 per cent level. (p = 0.05).

11
 [Link] AND [Link]

Table 4 shows the t-test results to ascertain the difference

between the means of pre and post test scores.
Table 4
Difference between Two Means of Pre Vs Post Test Scores of
Experimental Groups – RS
Test Mean Score Difference Standard t-value p-
Levels Pre Post (x1-x2) Error value
(x1) (x2)
Level 1 34.8 67.6 22.8 1.685 13.529** 0.00
Level 2 30.6 66.4 25.8 1.375 18.767** 0.00
Level 3 12.8 69.6 56.8 2.498 22.738** 0.00
** Significant at 5 per cent level.
Since the p – values are less than the critical p – value
(0.05) at 5 per cent level, the difference between the mean score
of pre and post-test is statistically significant at 5 per cent level.
Thus, it may be concluded that there is a significant difference
between pre and post test score of experimental groups in RS.

Table 5
Paired Sample Test for Pre and Post test Scores of Experimental
Groups of Children from RSLDR
Test Levels Paired Correlation p-Value
Sample
Level 1 Pre vs Posttest 0.3907** 0.053
Level 2 Pre vs Posttest 0.4778** 0.015
Level 3 Pre vs Posttest 0.6683** 0.0002
** Significant at 5 per cent level.

Paired sample test for the pre vs post test score of

experimental groups in RSLDR is presented in Table 5. Since the p
– values for all the three levels of the test are less than the critical
value of p (0.05), the correlation co-efficient between pre and
post-tests at all three levels are statistically
Significant at 5 per cent level. Thus, it may be concluded that
there is a relationship between pre and post-tests cores of the
children at all three levels.

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 EDITED BOOK ON SPORTS AND NUTRITION

Table 6 shows the t-test results for examining the

difference between pre and post-test scores of experimental
groups of children.
Table 6
T – Test for Difference between Two Means of Pre and Post test
Scores of Experimental Groups – RSLDR
Mean Score
Test Difference Standard p-
Pre Post t-value
Levels (x1-x2) Error value
(x1) (x2)
Level 1 26 49.6 24.76 1.710 14.479** 0.00
Level 2 6 46.2 40.20 2.071 19.409** 0.00
Level 3 6.4 64 57.60 2.104 22.377** 0.00
** Significant at 5 per cent level.
Since the p-value of all three levels of tests are less than
the critical value of p (0.05) at 5 per cent level of significance, the
difference between pre and post-test scores of experimental
groups of children of RSLDR is significant. Hence, it is inferred that
there is a variation in pre and post-test scores.

Table 7
Paired Sample Test for Pre vs Post-tests Scores of Experimental
Groups of Children from SSLD
Test Levels Paired Correlation p-Value
Sample
Level 1 Pre vs Posttest 0.7636* 8.9
Level 2 Pre vs Posttest 0.4601** 0.020
Level 3 Pre vs Posttest 0.1825* 0.382
* Not Significant
** Significant at 5 per cent level.
Paired sample test for pre and post test scores is shown in
Table [Link] shown in the table, the correlation between pre and
post test scores of levels 2 only is significant as the P-value (0.05)
is less than the critical P value (0.020) at 5 per cent level of
significance. But at the other two levels 1 and 3, the relation
between pre-post test scores was not significant.

13
 [Link] AND [Link]

Table 8
Difference between the Means of Pre vs Post test Scores of
Experimental Groups in SSLD
Test Mean Score Difference Standard T-value P-
Levels Pre Post (x1-x2) Error value
(x1) (x2)
Level 1 14 47.2 33.2 0.952 34.867** 0.00
Level 2 4.2 34.2 30.0 2.291 13.093** 0.00
Level 3 3.2 42.4 39.2 3.738 10.487** 0.00
** Significant at 5 per cent level.

Table 8 shows the results of t-test for difference between

two means. Since the P-values of the test scores at all three levels
are less than the critical P-value (0.05), the differences are
statistically significant at 5 per cent level. Thus, it may be
concluded that there is a significant variation in score values
between pre and post teats.

Null Hypothesis (HO)

There is no significant variation in the test scores between
pre and post tests and between the types of schools. In order to
examine the null hypothesis, ANOVA test is applied and the results
are given in Table 9.

Table 9
ANOVA Results – Pre and Post test Scores
Sources Total Degree of Mean f-Value p-
of Sum of Freedom Sum of Value
variation Squares Squares
Between 3226.00 1 3226.00 20.32** 0.0321
Tests
Between 6820.32 2 3410.16 21.48** 0.0148
Schools
Error 317.52 2 158.76

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 EDITED BOOK ON SPORTS AND NUTRITION

** Significant at 5 per cent level.

Since the p-value for between tests and between schools
are less than the critical P-value (0.05) at 5 per cent level with (1,
2) degrees of freedom and (2, 2) degrees of freedom respectively,
the formulated null hypothesis is rejected. Thus, it may be
concluded that there is a significant variation in scores between
pre and post tests and between types of schools. The observed
results are well supported by the findings of Lashley (2017), that
Computer aided instructions significantly improves the
academic performance of the students in Maths in comparison
with the traditional method of teaching.

Summary and Major Findings

Module Preparation, Implementation and Impact of the Module
In order to examine the impact of the module on Children, pre
and post-test were conducted for both control and experimental
group of children in all three types of schools. The pre-test score
of children revealed that mean score was found high in control
group than experimental group in RS. Among the levels, level 1
stood first than Level 2 and Level 3. But high consistency was
found in Level 3.
In the case of RSLDR, pre-test score was found high in all
three levels for control group of Children. A high consistency was
found in test score in level 2 for Control group and level 3 for
experimental group.
In the case of SSLD, a mean score was found in level 1 and
level 2 for control group. A high consistency was found in level 2
for both control and experimental group.
Regarding post-test scores, mean score was found high in
all three levels for experimental group of children in RS. A high
consistency was found in level 3 for control group and level 2 for
experimental group of children as evidenced through co efficient
of variation.
A high mean score was found in all three levels for
experimental group children in RSLDR. But consistency was found
level 2 for control group and level 3 for experimental group. In the

15
 [Link] AND [Link]

case of SSLD, a high mean score was found in all three levels for
experimental group. Consistency was found in level 2 for both
control and experimental group of children. Paired sample test
showed that correlation between pre and post-test was
significant relationship in all three levels of test.
In order to examine the significant difference between two
means of test scores (pre and post-tests) in all three levels, t-test
was carried out. The test results revealed that there is a significant
difference between pre and post-test scores.
ANOVA test was conducted to examine whether there is
any variation between tests (pre and post-tests) and between
types of schools (RS, RSLDR and SSLD). The results revealed that
there is a significant variation in test scores between tests and
between schools.
The Computer Aided Instruction module on teaching
division concept for children with learning disability” improved the
learning efficiency of children in division in maths. Thus, this
module can be recommended for children with learning disability
in all schools.

Bibliography
1. Doda, S. M. B. (2009). Learning disability in India. Merinews.
Retrieved from [Link]
disability-in-india/[Link]

2. Karande, S., Sholapurwala, R., & Kulkarni, M. (2011). Managing

specific learning disability in schools in India. Indian
Pediatrics, 48(7), 515–520. Retrieved from
[Link]

3. Kumar, R., & Chaturvedi, S. (2014). Effectiveness of Computer

Assisted Instructional Package as Remedial Teaching for
Learning disabled Children. Learning Community-An
International Journal of Educational and Social Development,
5(2and3), 163. [Link]

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 EDITED BOOK ON SPORTS AND NUTRITION

4. Padhy, S. K., Goel, S., Das, S. S., Sarkar, S., Sharma, V., &Panigrahi,
M. (2016). Prevalence and Patterns of Learning Disabilities in
School Children. The Indian Journal of Pediatric, 83(4), 300–
306. Retrieved from
[Link]

5. Sangrà, A., & González-Sanmamed, M. (2010). The role of

information and communication technologies in improving
teaching and learning processes in primary and secondary
schools. ALT-J, 18(3), 207–220. [Link]
09687769.2010.529108

6. SUHAKAM (2015). The Human Rights Commission of Malaysia

report of Malaysia: The Right to Education for Children with
Learning Disabilities - Focusing on Primary Education.
Malaysia. Retrieved from [Link]
[Link]/resource/malaysia-right-education-children-
learning-disabilities-focusing-primary-educationk

17
 NUTRACEUTICALS: THE NEW ERA
FOR CHRONIC NON-
COMMUNICABLE DISEASES

Ashna Sunny*, Blessy, C* and Freeda Blessie, R**

* [Link], Department of Food Processing Technology, Karunya

Institute of Technology and Sciences, Karunya Nagar, Coimbatore
641114, Tamil Nadu, India.

** [Link], Ph.D., Assistant Professor, Department of Food

Processing Technology, Karunya Institute of Technology and
Sciences, Karunya Nagar, Coimbatore 641114, Tamil Nadu, India.

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 EDITED BOOK ON SPORTS AND NUTRITION

Abstract

Increasingly, consumers are concerned about how their

healthcare is administrated and managed due to their modern
lifestyles. 'Nutraceuticals' refer to medicinal foods that improve
health or offer health benefits, preventing and treating specific
diseases. These nutraceuticals range from herbal products to
genetically engineered foods, natural diets, and processed
products (soups, beverages, and cereals). Nutraceuticals can
influence chronic diseases like cancer, diabetes, etc. and can be
divided into traditional and non-traditional. Current trends in the
formulation of nutraceuticals using Indian ingredients are
frequently promoted as safe and a natural alternative to
allopathic medication. But the main problem in using these
ingredients is the inability to calculate the accurate dosage. The
dosage improves the stability of the substances in the finished
product in addition to the fragrance and flavor. This chapter
provides a review of the classification of nutraceuticals, the new
era of chronic non-communicable diseases such as obesity,
diabetes, cancer, cholesterol, inflammation, etc., and how
nutraceuticals affect everyday life.

Keywords: Chronic diseases, Nutraceuticals,

Phytochemicals, Probiotics,

Introduction

Modern consumers are more concerned about their

health, environment, and social impact due to their advanced
lifestyle. The term “Nutraceuticals” was coined by Stephen De
Felice, Founder, and Chairman of the Foundation for Innovation in
Medicine, in 1989 (De Felice, 1995; Mannion, 1998). Nutraceuticals
include nutrition and pharmaceuticals and are natural bioactive
compounds that provide health-related or medicinal benefits (De
Felice, 1995). Nutraceuticals range from herbal products, isolated
nutrients, dietary supplements, and processed products like
soups, cereals, beverages, and diets to genetically engineered

19
 ASHNA SUNNY, BLESSY, C AND FREEDA BLESSIE, R

“designer” food (Kalra, 2003). These nutritionally functional foods

aid in disease prevention and treatment beyond providing
nutrition.

Junk food consumption is increasing every day, which

leads to an increase in cases of inappropriate nutrition.
Additionally, obesity has become a global issue. Cardiovascular
disease is the leading cause of death in developed countries,
although osteoporosis and arthritis are equally common in
underdeveloped countries. The consumption of processed foods
has contributed to these diseases, as these foods lack nutrients
during processing. As rightly pointed out by Hippocrates, “Let food
be your medicine and medicine be your food”. His framework is
quite comparable to the concept of nutraceuticals. According to
the market statistics, the global nutraceuticals and functional
foods market is growing at a rate that is outpacing the traditional
food market (Myeong et al., 2010).

Nutraceuticals are taken as a part of dietary supplements

in most countries. The use of nutraceuticals is 50% to 70% in most
of the developed countries and also this number is increasing day
by day. Nutraceuticals are by ladies more than men and can be
used for improving health, preventing chronic diseases, delaying
the aging process increasing ease of life expectancy, and also
supporting the functions of the body. Now, it has gained popular
interest due to the potential nutritional safety and therapeutic
effects such as cold and cough, anti-arthritics, osteoporosis,
sleeping disorders, prevention of cancer, blood pressure,
digestion, cholesterol content, pain killers, depression, and
diabetes (Pandey et al., 2010; Sami labs, 2002). The nutraceutical
industry has three main segments; they are herbal/ natural
products, functional foods, and dietary supplements (Rishi, 2006;
Hathcock, 2001).

Nutraceuticals can be divided into traditional and non-

traditional. Traditional nutraceuticals are the ones that provide
benefits beyond their basic nutrition. For example, omega-3 fatty
acids in salmon, lycopene in tomatoes, saponins in soybeans,

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 EDITED BOOK ON SPORTS AND NUTRITION

resveratrol in grapes, etc. (Satish Kumar et al., 2013). Non-

traditional nutraceuticals are artificial foods prepared by adding
bioactive components for the well-being of humans.

Figure 1. Nutraceuticals

Because of their alleged safety, medicinal effects, and

potential nutrition, nutraceuticals have become more significant.
By taking supplements and eating meals that have been fortified
or specially made, people can improve their health. The
widespread production of nutraceuticals, public awareness
campaigns, the use of renewable resources, environmental
friendliness, and local accessibility are all contributing factors.

Numerous nutraceuticals demonstrate critical roles in the

immune system and also susceptibility to specific diseases.
Additionally, they identify disease-modifying symptoms linked to
oxidative stress, such as those for Alzheimer's disease, allergies,
cancer, Parkinson's disease, cardiovascular disease, and obesity
(Pandey et al 2010). Anti-cancer, anti-inflammatory, anti-
oxidants, and anti-lipid activity are all benefits of nutritional
supplements (Affuso et al., 2010; Chen et al., 2016; Pitchaiah et al.,
2017; Singla et al., 2014).

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 ASHNA SUNNY, BLESSY, C AND FREEDA BLESSIE, R

Figure 2. Concept of nutraceuticals

Current Trends in the Indian Nutraceuticals Formulation

Current trends in the formulation of nutraceuticals using

Indian ingredients are frequently promoted as safe and a natural
alternative to allopathic medication. The inability to accurately
calculate the dosage is these products' main problem. The
dosage improves the stability of the substances in the finished
product in addition to the fragrance and flavor. But today's
consumers demand more features and options than what
traditional (capsule and tablet) technology can offer.

Categories of Nutraceuticals

Based on foods that are available in the market,

nutraceuticals can be classified into Traditional and Non-
traditional (Figure 4).

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Figure 4. Classification of Nutraceuticals

Traditional Nutraceuticals

Traditional nutraceuticals are referred to as natural goods

because they don't significantly alter meals. In addition to
providing basic nourishment, they also contain several natural
ingredients, such as saponins in soy, omega-3 fatty acids, or
lycopene in tomatoes. Traditional nutraceuticals fall into three
categories:

Nutrients

Fatty acids, amino acids, vitamins, and minerals with

known nutritional purposes are among the nutrients. The majority
of whole grains, cereals, vegetables, and meat, which include
many vitamins, are useful in treating diseases like osteoporosis,
stroke, cataracts, and anemia, as well as in the development of
strong bones, muscles, and teeth, as well as in enhancing heart
rhythm and nerve impulse. High-fat meals, such as the omega-3
PUFAs in salmon and flax seed, are effective anti-inflammatory
agents that also lower cholesterol buildup and maintain brain
function (Chauhan et al., 2013).

Herbals

Herbal nutritional supplements are effective at preventing

chronic illnesses and enhancing health. Such as salicin-

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 ASHNA SUNNY, BLESSY, C AND FREEDA BLESSIE, R

containing willow bark, which has anti-inflammatory, antipyretic,

analgesic, astringent, and anti-arthritic properties (Ehrlich, 2008).
Some herbal remedies, such as lavender (Lavandula
angustifolia), which helps to reduce hypertension, stress, colds,
asthma, and coughs, include tannin. Menthol, a component of
peppermint (Mentha piperita), is useful for treating colds and flu
(Erhrlich, 2009). Proanthocyanins, which are present in
cranberries, is beneficial for treating cancer, ulcers, and urinary
tract infections (Chauhan et al., 2013).

Phytochemicals

Phytochemicals are substances found in plants that have

specific biological properties to benefit human health (Zhao,
2007). Additionally known as phytonutrients. The classification of
chemicals is based on their names. For instance, flavonoid
polyphenolics, which are antioxidants and phytoestrogens found
in fruits, berries, legumes, and vegetables, protect against breast
cancer and prostate cancer as well as diabetes. They are also
phytoestrogens. Non-flavonoid polyphenolics are found in nuts,
berries, raisins, turmeric roots, and grapes; they are powerful
antioxidants, anti-inflammatories, and excellent anticlotting
agents that also lower cholesterol. Vegetable, fruit, and egg yolk
carotenoids promote the activity of natural killer cells, act as anti-
carcinogens, and shield the cornea from UV rays.

Nutraceutical Enzymes

The usage of enzyme supplements in the diet helps

patients with medical ailments like hypoglycemia, obesity,
digestive issues, and blood sugar disturbances get rid of their
symptoms. Therefore, enzymes are essential to daily living and
without them, the body cannot function. Table 1 lists the sources
of these enzymes, which include plants, microorganisms, and
animals.

Table 1. Nutraceuticals from microbes, animals, and

plants

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 EDITED BOOK ON SPORTS AND NUTRITION

Microbial Animal Plant

enzyme/source enzyme/source enzyme/source
Catalase Pancrelipase Pectinase
(Pancreatic juice) (Cell wall)
Invertase –sucrose Lysozyme (tears, Bio diastase
(Yeast) egg white, saliva, (Soybean)
and many animal
fluids)
Hemicellulose Ox Bile Hemicellulose
(Mushrooms & (Ox) (Plant wall)
microorganisms)
Lactase – β -amylase (saliva) Glucoamylase
galactosidase (callus, mature
(Bacteria) roots, and
suspension
cultures of sugar
beets)
Amyl glucosidase Trypsin Alpha
(Ascomycetes) (Pancreatic juice) Galactosidase
(Cabbage,
Broccoli, Beans,
Whole grams,
Brussels Sprouts,
Asparagus)
Cellulase Pepsin Bromelain
(all living cells) (Animals’ tracheal (Pineapple)
secretions)
Glucoamylase Chymotrypsin Β-amylase
(S. fibuligera, A. (All vertebrates) (Higher plants)
niger)

Probiotic microorganisms

Probiotic means "for life," and it refers to live

microorganisms that have a positive health impact on the host
when taken in sufficient quantities. They support good

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 ASHNA SUNNY, BLESSY, C AND FREEDA BLESSIE, R

nutrient absorption and digestion, have antibacterial

characteristics by altering the microbiota that competes with
nutrients needed for pathogen survival, prevent the pathogens
from adhering to the intestinal epithelium, and have an
antioxidant impact. They play a crucial role in the crowding out of
pathogens that might otherwise cause disease, such as yeast
and other bacteria and viruses, and they form a beneficial
symbiosis with the human GI tract (Holzapfel et al., 2001). Table 2
listed the sources of probiotic microorganisms.

Non-traditional nutraceuticals

These are the man-made foods that have been created

with the aid of biotechnology. The bioactive substances found in
the food samples were specifically developed to provide goods
for human wellness. They are combined to create recombinant
and fortified nutraceuticals.

Recombinant nutraceuticals

Biotechnology is used in the production of foods that offer

energy, including alcohol, bread, yogurt, fermented starches,
vinegar, and cheese. Biotechnology enables the manufacture of
probiotics and the extraction of bioactive substances through
fermentation and genetic engineering.

Table 2. Sources of probiotic microorganisms

Milk Yogurt Fermented Human Vegetabl GI

products breast es/ tract
milk grains/
fruits
Bifido- [Link] B.
bacteriu hilum infantis
m B. animalis B. breve
adolesce B. lactis
ntis B.
longum
L. L. L. casei L. reuteri L. gasseri L.

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 EDITED BOOK ON SPORTS AND NUTRITION

acidophi delbruecki L. L. L. brevi

lus i sub. cellobiose salivarius johnsonii s
L. lactis bulgaricu L. curvatus L.
s L. Plant
farciminis arum
L.
fermentum
Propioni Streptoco Enterococc Leuconos E. coli
c- ccus us faecium toc
bacteriu thermoph Pediococc mesente
m ilus us roides
Freuden acidilactici
reichii
S.
cerevisia
e
S.
boulardii
Mushroo
ms

Fortified nutraceuticals

These are the nutraceuticals that have been fortified

through agricultural breeding, added nutrients, or additives. For
example, milk that is fortified with cholecalciferol used in vitamin
D deficiency, bananas fortified with soya bean ferritin gene in iron
deficiency (Kumar et al., 2010), and probiotic and prebiotic
fortified milk with Bifidobacterium lactic HN 019 used in respiratory
infections, diarrhea, and for the severe illness in children are all
examples of fortified foods (Sazawal et al., 2010).

Nutraceuticals in Chronic Non-Communicable Diseases

Globally, chronic non-communicable diseases (CNDs)

have epidemic proportions (Lopez et al., 2006). Non-
communicable conditions are not ones that are not typically

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 ASHNA SUNNY, BLESSY, C AND FREEDA BLESSIE, R

brought on by an acute infection but have long-term health

effects and necessitate ongoing care and therapy. Physical
inactivity, poor eating, alcohol abuse, and cigarette use are the
key risk factors that will contribute to NCDs, and because of this,
these diseases can be prevented in their early stages (Noor NAM
et al., 2014). The public's heightened risk of chronic diseases and
nutrient deficiencies is a growing cause for concern (Sithey et al.,
2018). There is an increasing trend to consider political, social, and
economic systems as critical factors, impact NCDs besides the
individual lifestyle (Yang et al., 2018).

Several chronic diseases, including type II diabetes (T2DM),

inflammatory disorders like rheumatoid arthritis, osteoarthritis,
Crohn's disease, asthma, and cardiovascular diseases, can be
prevented and managed with the aid of nutraceuticals.

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Figure 5. Role of nutraceuticals in chronic disease and health

promotion

Diabetes

When the body is unable to utilize glucose as it should,

diabetes mellitus develops. The prevalence of diabetes is rising
alarmingly fast worldwide. The majority of people nowadays
suffer from diabetes as a result of their changing lifestyles.
According to estimates, there will be 380 million people living with
diabetes worldwide by 2025, up from the current estimate of 246
million. The metabolic syndrome increases the risk of developing
diabetes in those with prediabetes, which affects around half of

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 ASHNA SUNNY, BLESSY, C AND FREEDA BLESSIE, R

the population in the United States. The risk of acquiring diabetes

is higher in people with prediabetes (Perreault and Faerch, 2014).
People who have diabetes and prediabetes are more likely to
develop Alzheimer's disease, cardiovascular diseases, and other
problems (Kolb and Eizirik, 2011). Large amounts of lipids, vitamins,
carbs, protein, minerals, and other nutrients are typically present
in nutraceuticals. The most frequent types of diabetes are type I
diabetes, which affects 5% of people worldwide, and type II
diabetes, which affects 95% of people and is linked to obesity. The
ability of nutritional supplements to manage diabetes.

Curcumin

It can be found in turmeric and has anti-inflammatory,

cholesterol-lowering, and anti-diabetic effects (Jain et al., 2009;
Aggarwal et al., 2010). Curcumin oral supplementation has low
toxicity but a few modest effects on the GI system (Soleimani et
al., 2018). Curcumin and diabetes has not been the subject of any
MAs. In the randomized double-blind, placebo-controlled trial,
prediabetes individuals (n=240) showed improved FPG (6.01 vs.
4.80 mmol/l; P0.01), insulin (109.68 vs. 107.62 pmol/L; p0.05), HbA1c
(6.02 vs. 5.60%; 4.80 mmol/L; p0.05), and HOMA-IR index (4.08 v
(Chuengsamarn et al., 2012). The persons who took curcumin pills
did not develop T2DM, but they did experience some minor side
effects, including vertigo (n=1), constipation (n=2), and itching
(n=1).

Green tea

Diabetes can be prevented with green tea. Green tea has

a variety of bioactive substances, notably polyphenols including
catechin (Figure 6), theaflavins, and thearubigins that lower the
risk of developing diabetes mellitus and associated
complications (Ramadan G., et al 2009).

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Figure 6. Major Polyphenols in green tea

When compared to those who don't drink green tea, those in

China who do have a 50% lower risk of developing diabetes
retinopathy (Ma et al., 2015). According to research by Li et al.
(2016), drinking four cups of tea per day reduced the chance of
developing type 2 diabetes by 8% (95% CI: 0.7, 0.93) but increased
fasting blood insulin levels by 1.30 U/L (0.96-2.24). (Jing et al.,
2009).

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 ASHNA SUNNY, BLESSY, C AND FREEDA BLESSIE, R

Figure 7. Therapeutic uses of green tea

Cinnamon

In many places, cinnamon spice is utilized in the treatment

of many illnesses. eugenol (10%), volatile oil (1-4%),
cinnamaldehyde (60-80%), trans-cinnamic acid (5-10%), and
phenolic chemicals represent roughly 5- 10% of the content, which
varies between species. Proanthocyanidins, catechins, tannins,
monoterpenes, and sesquiterpenes are among the minor
substances (Rapsomaniki et al., 2014). In recent research, 11 RCTs
(n=694) using cinnamon at doses of 120–6000 mg per day for 4–
16 weeks demonstrated reductions in HbA1c of 0.49% and FPG of
21%. (Yan et al., 2012).

Obesity

Obesity is a chronic illness brought on by excessive dietary

intake, outside influences, a lack of activity, and inherited factors.
Obesity is linked to an increased risk of developing T2DM,
hypertension, hyperlipidemia, and cardiovascular disease. The
chance of having these diseases has been proven to go down
with weight loss. With the aid of saturated fats, the administration
of nutraceuticals can help prevent obesity and slow the
development of oxidative stress and inflammation. Numerous
nutraceuticals, including curcumin, bottle guard, amla, black

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gram, and green coffee bean extract, among others, have anti-
obese qualities.

Amla

India uses the herb known as amla (Emblica officinalis) for

medical reasons. The entire plant has therapeutic properties. The
amla fruit has a significant therapeutic value as a liver tonic,
diuretic, stomachic, etc. Additionally, Amla consumption raised
the liver's levels of triglycerides and cholesterol. By combating
age-related hyperlipidemia, it lowers the formation of oxidative
stress. Amla exhibited a progressive decline in total cholesterol
and an increase in high-density lipoprotein levels when taken
orally.

Green coffee bean extract

Caffeine and polyphenol chromogenic acid are components of

the green coffee bean extract, which is made from green coffee
beans or unroasted coffee beans. The results for people are only
temporary; however, weight loss in animals has been seen. Using
GCE, Onakpoya et al. (2010) found 3 RCTs. The weight reduction
with green coffee bean extract (GCE) as compared to placebo
was shown in studies conducted from 4- 12 weeks with 30-62
participants at a dose of 180-200mg/day, with MD being -2.47 kg
(95% CI -4.23 to- 0.72).

Bottle gourd

It originated in India and other tropical regions of the world

and is a member of the Curcurbitaceae family. It is used in the
treatment of numerous disorders and contains a variety of
chemical components, including fiber, vitamins, and minerals. The
bottle guard is said to lower LDL levels, according to research. It
demonstrates fifty people between the ages of 40 and 60 who
drank bottled guard juice on an empty stomach for 90 days. They
underwent 90 days of routine monitoring for renal function, BMI,
and body weight. These patients displayed improved HDL levels

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 ASHNA SUNNY, BLESSY, C AND FREEDA BLESSIE, R

while simultaneously showing a decline in LDL levels, even though

the fact that there was no change in their BMI (Katare et al., 2011).

Black gram

It is referred to as Vigna mungo and is a member of the

protein-rich Di-cotyledonal family. Black gram is crucial in
maintaining a healthy body weight. It works by preventing the
alpha-amylase protein inhibitors from inhibiting glucose
absorption, which prevents obesity. By promoting lipid
homeostasis, back gram supplementation with fatty foods has
been shown to lower the risk of congestive heart failure.
Additionally, black gram aids in the prevention of diabetes.

Others

Additionally, the capsaicin found in red chilies, when taken

daily in doses between 8 and 25 micromoles, aids in the reduction
of obesity. Yogurt, cheese, and milk are calcium-rich foods that
also have a significant role in controlling weight. The components
of ginger also aid in controlling weight. It is believed that ginger
can and can limit inflammation and its related consequences
since ginger administration lower LDL and triglyceride and elevate
HDL levels.

Cancer

Due to changes in environmental factors and lifestyle,

cancer is a major global health concern. Function foods,
nutraceuticals, and additional micronutrients can slow the growth
of cancer cells because they prevent cancer cells from
proliferating and causing them to die. Recent research has
demonstrated a strong link between dietary carotenoids and a
lower risk of cancer and cardiovascular disease. Carotenoids are
abundant in tomatoes. The lycopene cyclase gene is
downregulated during ripening in tomatoes, where lycopene is
the precursor of -carotenoids that accumulate. In prostate
cancer cells and malignant lymphoblasts, b-carotene and
lycopene cause apoptosis. Chronic inflammation will be brought

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on by a high cancer risk. According to the World Cancer Report,

there will be 15 million additional instances of cancer by 2020.

Table 3. Nutraceuticals used in cancer therapy

Bioactive Source Mechanism of References

Compound action
Lycopene Tomatoes, NFkB activation (Cohen,
guava, decreased, inhibit 2002)
watermelon, proliferation by
papaya decreasing
insulin-like IGF-I &
cell cycle
progression &
reduces the
binding capacity
of AP-I
transcriptional
complex.
Curcumin Turmeric Inhibit colorectal (Tong et
cancer by AMPK– al.,2016)
induced inhibition
of NF-KB,
urokinase-type
plasminogen
activator, MMP9
Pectin Apples, plum Pectin fermented (Lionel et al.,
by bacteria to 2013)
butyrate, inhibit
colon
inflammation &
prevent
carcinogenesis,
interact with
galectin-3 inhibit

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 ASHNA SUNNY, BLESSY, C AND FREEDA BLESSIE, R

cell-cell
interaction &
cancer cell
metastasis
Tannins Grapes, Prevent lung (Pattarayan,
cranberries, breast, prostate 2018), (Kim,
blueberries, cancer by Inhibit 2019),
wine, gall nuts TGF-β/TCF-β1R (Hatami,
axis, EMT 2019),
mediators, Cyclin (Nagesh,
D1, BCL-2, NF-Kb 2018),
(Darvin,
2015)

Ellagic acid Pomegranates, Anti- (Wang et

strawberries, angiogenesis al., 2012)
walnuts, green effects by VEGFR-
tea 2 signaling
pathways –breast
cancer
Quercetin Grapes, onions, Inhibited the (Nair et al.,
broccoli, citrus growth of PC-3& 2004)
fruits, tea DU-145 prostate
cancer cell

Hypertension

Hypertension increases the chance of developing CVD,

diabetes, and chronic kidney disease. Recent research has shown
that using nutraceuticals can help people with poor blood
pressure levels by reducing it. Hypertension can be decreased by
using coenzyme 10, aged garlic extract, and beetroot juice. Fat-
soluble quinone is Coenzyme 10. It also goes by the name
ubiquinone. By controlling inflammation and preventing oxidative
stress in vascular endothelium, it functions as an antioxidant and
aids in decreasing blood pressure (Tsai et al., 2012). In 2018, Tabrizi
et al. studied the effects of coenzyme 10 -100/900mg/day for 4 to

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24 weeks among 628 participants with metabolic illnesses of BP,

including hypertension.

The findings demonstrated that taking garlic supplements

can significantly lower blood pressure in those with hypertension
(Ried, 2016). Juice from beetroots also lowers blood pressure. It is
a dietary source of inorganic nitrate that is abundant.

Allergy

An allergy occurs when the body overreacts to a drug or

food. Green tea, red wine, and onions are all excellent sources of
quercetin. Histamines are responsible for adversely susceptible
and ferocious reactions. It can help to lessen the symptoms of
roughage fever, bursitis, gout, joint discomfort, and asthma flare-
ups. Leukotriene production is reduced and some flammable
compounds, such as lipid peroxidases, are suppressed by QR. The
workouts in QR have a reducing, antiviral, immune-modulating,
anti-cancer, and gastroprotective effect.

Degenerative disease

Degenerative illnesses have a substantial impact on

health, quality of life, and lifespan (Somrongthong et al., 2016). The
oxidative pressure has been linked etiologically to several number
of neurodegenerative diseases, including Alzheimer's disease. By
combating the negative effects of oxidative stress, mitochondrial
damage, and various forms of brain degeneration, nutritional
cancer prevention agents such -as carotene, curcumin, lutein,
lycopene, turmeric, and others may have beneficial effects on
certain diseases. It is expected that regular nutraceutical use will
aggravate the pathogenic circumstances targeted at metal
particles.

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 ASHNA SUNNY, BLESSY, C AND FREEDA BLESSIE, R

Figure 8: Some degenerative / chronic diseases

Inflammation

Numerous diseases, including rheumatoid arthritis (RA),

osteoarthritis (OA), and Crohn's disease, are characterized by
inflammation. These conditions share a common
pathophysiology that is defined by an overproduction of pro-
inflammatory eicosanoids and cytokines. While anti-
inflammatory treatments, such as non-steroidal anti-
inflammatory drugs (NSAIDs) or corticosteroids, have been shown
to have clinical and symptomatic benefits, adverse effects such
as gastrointestinal ulcerations have been reported that cause
people to stop using them.

Curcumin is said to have anti-inflammatory properties

that work by decreasing the production of interleukin (IL)-1b,
tumor necrosis factor (TNF), and C-reactive protein while
favorably increasing serum levels of glutathione, superoxide
dismutase, and catalase, which are all antioxidants. An analysis of
eight studies combined data from clinical trials looking into
curcumin's effects on OA and RA. Daily ingestion of 1000 mg of
curcumin for four months led to decreases in WOMAC (five trials;
n=220; MD 15.36; 95% CI 26.9 to 3.77) and pain (three trials; n=104;
MD 2.04; 95% CI 2.85 to 1.24), making it as effective as taking
ibuprofen (Daily et al., 2016).

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Chronic Lyme illness

It is a topic that is quickly becoming a global concern.

Borrelia burgdorferi, a bacterial spirochete, is the culprit. This
infection, also known as Borrelia, affects the immune system,
lowers the white blood cell count, and weakens the host's
resistance. When the resistance framework fails, the patients
become infected with a wide range of supplementary viral,
bacterial, infectious, and mycoplasma diseases. This condition
affects the CNS and causes deadness, loss of mobility, and
strange, irrational sensations. The brain and the face, including
the teeth, jawbone, ears, and sinuses, are the areas that are most
frequently affected. The manifestations are caused by
neurotoxins produced by organic entities, which alter the host's
resistant structure and turn the host into a favorable environment
for the spread of Borrelia and the associated illnesses. Nutritional
supplements help with sickness signals and treatment.

Cholesterol

Due to the strong association between high blood total

cholesterol levels and the development of coronary heart disease,
cholesterol has developed a bad reputation for many years. The
correct functioning of the human metabolism depends on
cholesterol. Four lipoproteins—very low-density lipoprotein,
chylomicron, low-density lipoprotein, and high-density
lipoprotein—carry cholesterol through the blood because it is
insoluble in water. Enhancing the plasma lipoprotein profile,
cholesterol-lowering nutraceuticals, and functional meals
significantly reduce the risk of coronary heart disease. LDL
cholesterol is a significant carrier in plasma and is known to have
a part in atherosclerotic CVD. The increase has been lowered as a
result of lifestyle improvements such as increased exercise, a
better diet, and achieving a healthy body weight.

Plant-based foods like oils, nuts, vegetables, legumes,

seeds, fruits, and cereals all include phytosterols, which are

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 ASHNA SUNNY, BLESSY, C AND FREEDA BLESSIE, R

stanols and sterols. These phytosterols are organic steroid-like

compounds that compete with dietary and bile cholesterol for
absorption in the intestine. They resemble cholesterol structurally.
Ras et al. (2014) hypothesized that phytosterols have cholesterol-
lowering capabilities during clinical trials. They concluded that
doses between 0.6 and 3.3 g/day can reduce LDL cholesterol in a
dose-independent manner, which is an average of 6–12%.

Future Aspects of Nutraceuticals

Siddha, Ayurveda, and Unani are among the many forms

of traditional medicine that have a long history in India. India's
nutraceuticals market is anticipated to expand at a compound
annual growth rate of 21%, reaching $10 billion by 2022 and $18
billion by 2025 as health-conscious customers become more
prevalent. The fact that nutraceuticals are utilized to treat
illnesses brought on by nutritional deficiencies has validated their
use in medicine. The addition of nutraceuticals has been shown to
boost health and ward off disease (Anita et al., 2013). Long-term
self-medication will have a financial impact on the users, and
despite its advantages, it is more expensive than other
treatments (Santini et al.,2017).

The makers must complete all necessary pre-clinical

toxicity and safety investigations before the newer substances
can be used in nutraceuticals or dietary supplements.
International and local regulatory organizations should evaluate
the evidence confirming the manufacturer's assertion that the
ingredient is safe (Dwyer et al., 2018).

Humans will be encouraged to lead healthier lives by

raising knowledge of health and fitness. Combining natural
products and nutraceuticals with medicine, food, and
pharmaceutical firms can improve the consumer appeal of their
products.

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Conclusion

Following the current pandemic, everyone is now

concentrating on the function that nutraceuticals play in boosting
immunity. One of the most effective strategies to avoid infection
in the face of a global pandemic is to fortify one's immune
system. Few vaccines are being produced or are through clinical
trials. Everyone in the modern world needs to maintain their
immunity. Nutraceuticals are therapeutic foods that support
immunity, promote health, and treat certain diseases by
enhancing and modulating immunity. Nutraceuticals aid in the
treatment of chronic diseases without the use of any toxic
substances, in addition to their physiological advantages. Pre-
and probiotics (for gut health), curcumin (to enhance immunity),
moringa (to detoxify the entire body), calcium citrate (for bone
health), collagen (anti-aging), omega 3 fatty acids (for brain
function and overall health), and biotin (hair and skin health) are
popular nutraceuticals. The market and makers of nutraceuticals
have a lot of potentials. The nutraceuticals industry is vast, and
producers are currently introducing a variety of
nutraceutical products that are intended to enhance function,
develop muscles, repair the body, and other goals.

REFERENCES

1. Affuso, F.; Ruvolo, A.; Micillo, F.; Saccà, L.; Fazio, S. Effects of a
nutraceutical combination (berberine, red yeast rice and
policosanols) on lipid levels and endothelial function
randomized, double-blind, placebo-controlled study. Nutr.
[Link]. Dis. 2010,20, 656–661.
2. Aggarwal BB. Targeting inflammation-induced obesity and
metabolic diseases by curcumin and other nutraceuticals.
Annu Rev Nutr. 2010; 30:173–99.
3. Anita, S.; Mangesh, T.; Prasad, V.S.; SinghMeera, C.
Nutraceuticals-Global Status, and Applications: A Review.
2013.

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4. Bahadoran Z, Mirmiran P, Kabir A, Azizi F, Ghasemi A. The

nitrate-independent blood pressure-lowering effect of
beetroot juice: a systematic review and meta-analysis.
Adv Nutr. 2017;8(6):830–8.
5. Brower, V. A nutraceutical a day may keep the doctor
away. EMBO Rep. 2005, 6, 708–711.
6. Chauhan B, Kumar G, Kalam N, Ansari SH (2013) Current
concepts and prospects of herbal nutraceutical: a review.
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7. Chen, G.-L.; Chen, S.-G.; Chen, F.; Xie, Y.-Q.; Han, M.-D.; Luo,
C.-X.; Zhao, Y.-Y.; Gaob, Y.-Q. Nutraceutical potential and
antioxidant benefits of selected fruit seeds subjected to an
in vitro digestion. J. Funct. Foods 2016,20, 317–331.
8. Cheng DM, Kuhn P, Poulev A, Rojo LE, Lila MA, Raskin I. In vivo
and in vitro antidiabetic effects of aqueous cinnamon
extract and cinnamon polyphenol-enhanced food matrix.
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9. Chuengsamarn S, Rattanamongkolgul S, Luechapudiporn
R, Phisalaphong C, Jirawatnotai S. Curcumin extract for
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10. Chuengsamarn S, Rattanamongkolgul S, Phonrat B,
Tungtrongchitr R, Jirawatnotai S. Reduction of atherogenic
risk in patients with type 2 diabetes by curcuminoid
extract: a 306 A. Bergamin et al. randomized controlled
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11. Cohen LA. A review of animal model studies of tomato
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12. Daily JW, Yang M, Park S. Efficacy of turmeric extracts and
curcumin for alleviating the symptoms of joint arthritis: a
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13. Darvin, P. Tannic acid inhibits the Jak2/STAT3 pathway and
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14. De Felice SL (1995) The nutraceutical revolution, its impact

on the food industry. Trends in Food Sci and Tech 6(2): 59-
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18. Hatami, E. Abstract 1871: Tannic acid: A natural anticancer
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21. Holzapfel WH, Haberer P, Geisen R, Bjorkroth J, Schillinger U
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22. Huang S.M., Chang Y.H., Chao Y.C., Lin J.A., Wu C.H., Lai C.Y.,
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through ADAM10-mediated ectodomain shedding of
extracellular RAGE in type 2 diabetes. Mol. Nutr. Food
Res. 2013; 57:2264–2268.
23. Jain SK, Rains J, Croad J, Larson B, Jones K. Curcumin
supplementation lowers TNF-alpha, IL-6, IL-8, and MCP-1
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glycosylated hemoglobin in diabetic rats. Antioxid Redox

Signal. 2009;11(2):241–
24. Jing Y.L., Han G.J., Hu Y., Bi Y., Li L.R., Zhu D.L. Tea
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of cohort studies. J. Gen. Intern. Med. 2009; 24:557–562.
25. Kalra EK. Nutraceutical- Definition and introduction. AAPS
Pharm Sci. 2003;5” E25.
26. Katare, C., et al 2011. Lagenaria siceraria: a potential source
of anti-hyperlipidemia and pharmacological agents. Cur.
Nutr. Food Sci. 7, 1-7.
27. Kim, D.A. Tannic acid attenuates the formation of cancer
stem cells by inhibiting the NF-kappaB-mediated
phenotype transition of breast cancer cells. Am. J. Cancer
Res. 2019, 9, 1664–1681.
28. Kolb H, Eizirik DL. Resistance to type 2 diabetes mellitus: a
matter of hormesis? Nat Rev Endocrinol. 2011;8(3):183–92.
29. Kumar, G. B., Srinivas, L. and Ganapathi, T. R., Iron
fortification of banana by the expression of soybean
ferritin. Biol. Trace Elem. Res, (2010).
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31. Lionel L, Pierre V C, Carine M. Anti-cancer activities of pH or
heat modified pectin. Frontiers in pharmacology. 2013;4
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32. Lopez, AD., Mather’s,Cd., Ezzati,M., Jamison, D.T& Murra,
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33. Ma Q.H., Chen D.D., Sun H.P., Yan N., Xu Y., Pan C.W. Regular
Chinese green tea consumption is protective for diabetic
retinopathy: A clinic-based case-control study. J. Diabetes
Res. 2015;23 15-70.

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34. Mannion M (1998) Nutraceutical revolution continues at

Foundation for Innovation in Medicine Conference. Am J
Nat Med 5: 30-33.
35. Myeong, H. C., Jiyeon Lee and Jung Song Mi,2010. Dietician’s
intentions to recommend functional foods.: The mediating
role of consumption frequency of functional foods.
Nutrition Research and Practice 4: 75- 81.
36. N. Kapoor, V. L. Jamwal, M. R. Shukla, and S. G. Gandhi, “The
rise of nutraceuticals: overview and future,” Biotechnology
Business - Concept to Delivery. EcoProduction
(Environmental Issues in Logistics and Manufacturing),
Springer, Cham, 2020.
37. Nagesh, P.K.B. Tannic Acid Induces Endoplasmic Reticulum
Stress-Mediated Apoptosis in Prostate Cancer. Cancers
2018, 10, 68.
38. Nair H.k, K.V, Rao, R. Aalinkeel, S. Mahajan R. Chawda & S.A
Schwartz: Inhibition of prostate cancer cell colony
formation by flavonoid quercetin correlates with the
modulation of specific regulatory genes. Clin Diagn Lab
Immunol.11(1),63-69(2004)
39. Noor NAM, Yap SF, Liew KH, Rajah E. Consumer attitudes
toward dietary supplements consumption: implications for
pharmaceutical marketing. Int J Pharm Healthc
Mark. (2014) 8:6–26.
40. Oak SJ, Jha R (2019) The effects of probiotics in lactose
intolerance: A systematic review. Crit Rev Food Sci Nutr
59(11):1675–1683.
41. Oak SJ, Jha R (2019) The effects of probiotics in lactose
intolerance: A systematic review. Crit Rev Food Sci Nutr
59(11):1675–1683
42. Onakpoya I, Terry R, Ernst E. The use of green coffee extract
as a weight loss supplement: a systematic review and
meta-analysis of randomized clinical trials. Gastroenterol
Res Pract. 2010.
43. Ortsater H., Grankvist N., Wolfram S., Kuehn N., Sjoholm A.
Diet supplementation with green tea extract

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epigallocatechin gallate prevents progression to glucose

intolerance in db/db mice. Nutr. Metab. 2012; 9:11.
44. Pandey M, Verma RK, Saraf SA. Nutraceutical: a new era of
medicine and health. Asian J Pharm Clin Res. 2010; 3: 11- 15.
45. Pattarayan, D. Tannic acid attenuates TGF-beta1-induced
epithelial-to-mesenchymal transition by effectively
intervening with TGF-beta signaling in lung epithelial cells.
J. Cell. Physiol. 2018, 233, 2513–2525.
46. Perreault L, Faerch K. Approaching pre-diabetes. J
Diabetes Compl. 2014;28(2):226–33.
47. Pitchaiah, G.; Akula, A.; Chandi, V. Anticancer Potential of
Nutraceutical Formulations in MNU-induced Mammary
Cancer in Sprague Dawley Rats. Pharmacogn. Mag. 2017,13,
46–50.
48. Ramadan G., El-Beih N.M., El-Ghffar E.A.A. Modulatory
effects of black v. green tea aqueous extract on
hyperglycemia, hyperlipidemia and liver dysfunction in
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1619.
49. Rhee SY, Woo JT. The prediabetic period: Review of clinical
aspects. Diabetes Metab J. 2011; 35(2): 107-116.
50. Ried K. Garlic lowers blood pressure in hypertensive
individuals, regulates serum cholesterol, and stimulates
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2016;146(2):389S–96S.
51. Rishi RK (2006) Nutraceuticals: borderline between food
and drug? Pharma Rev 51-53. Bieselskl HK (2001)
Nutraceuticals: the link between nutrition and medicine. In:
Nutraceuticals in Health and Disease Prevention, 2 ndedn.
Marcel Dekker, New York, pp1-26.
52. Santini, A.; Tenore, G.C.; Novellino, E. Nutraceuticals: A
paradigm of proactive medicine. Eur. J. Pharm.
Sci.2017,96,53-61.
53. Satish Kumar
R, Kanmani P, Yuvaraj N, Paari KA, Pattukumar V, Arul V.

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Traditional Indian fermented foods: a rich source of lactic

acid bacteria. Int J Food Sci Nutr.;64(4) 2013:415-28.
54. Sazawal, S., Dhingra, U., Hiremath, G., Sarkar, A., Dhingra, P.,
Dutta, A., Verma, P., Menon, V. P. and Black, R. E., Prebiotic
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B.N.; Verma, P.; Deb, R.; Tiwari, V.; Rohatgi, S.; Dhingra, R.; et
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controlled, pilot study. J. Crohn’s Colitis 2014,8, 208–214.
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 SUSTAINABLE NUTRITIONAL
PRODUCTS USING SELECTED
SEAWEEDS

S. Adithiyalakshmi* and PL. Sridevi Sivakami**,

PG research scholars*, Associate Professor**

Avinashilingam Institute of Home Science and Higher education

for Women, Coimbatore, Tamil Nadu 641- 043

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 S. ADITHIYALAKSHMI AND PL. SRIDEVI SIVAKAMI

ABSTRACT

Sustainable food resource ensures in quenching high demand

food supply, Seaweeds can be alternative source of food,
provides nutritional and nutraceutical health benefits. Though it
could satisfy our needs, it is unexplored and underutilized. This
study aims to explore the acceptability of selected seaweeds
(Sargassum wightii) by incorporating in baked products such as
cake and cookies. Sensory qualities (colour, flavour) were greatly
influenced by seaweed Sargassum wightii incorporation. The level
of incorporation in products was determined by testing the
acceptability of highest level of incorporation to the [Link]
greenish color and fishy flavor of seaweeds was masked by
cumin seeds powder incorporation in cookies. The fluffiness,
porosity and color changes were visible in cake with the increase
in seaweed incorporation. The highest acceptability was recorded
in seaweed cake with 2percent Sargassum wightii incorporation
followed by seaweed cookies with 10percent incorporation. The
nutritional profile and colour were highly influenced by the
seaweed incorporation. The fibre(13.23g per 100g of cookies, 11.61g
per 100g of cake), protein (10.32g per100gof cookies and 19.13g per
100g of cake), iodine, calcium content increase with level of
incorporation of seaweeds Sargassum wightii whereas the energy
value, carbohydrate, and fat content decrease with increase in
seaweed content. Findings of this study clearly states that the
incorporation of seaweeds in baked products helps in enriching
the nutritional content of the product. Hence, its incorporation in
food matrices can results in development of sustainable
nutritional products.

Keywords: Seaweeds, Sargassum wightii, nutrition, sustainable

source, acceptability, toxicity analysis, antioxidant activity

INTRODUCTION

‘Sustainability’ the term denotes the fulfilment of present needs

without compromising the future. The United Nations adopted

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global goals or Sustainable Development Goals in 2015, a

blueprint to achieve sustainable future for all which balances
social, economic and environment aspects. Sustainable food
system not just end hunger (SDG 2) but help to critical progress
towards all 17 sustainable development goals1.

Demand for the food exceeds 70 percent, the intensive

agricultural practices exploit the natural resources such as land
and fresh water, also change in climatic conditions, increase the
need for another sustainable food resource. Seaweeds are sea
vegetable, alternative for land vegetables which supports the
supply the food chain and helps to achieve sustainable
Development Goals (SDG 12 and 14) to end hunger and food
insecurity, to promote eco-friendly sustainable food production2.

The cultivation of seaweeds have several benefits over

various dimensions, they are decrease local poverty, managing
ecosystem and can mitigate climate change through neutral
carbon footprint as they only depend on the direct sunlight and
the nutrients in sea water. Hence its production, cultivation and
consumption could be a sustainable way to meet the current
crisis of food demand. Also, their cultivation helps to achieve
goals and objectives of United Nation’s sustainable development
goals such as goal 8 of providing and achieving full and
productive employment for both men and women, goal 13 to
reduce the greenhouse gas and climatic change and goal 14 of
significant reduction in marine pollution. Hence seaweed
aquaculture could have zero environmental impact with
satisfying the food demand . Their cultivation plays major role in
2

the economy of coastal communities, as this create alternative

source of income and promising opportunity for enhancing their
socio-economic status3.

Our world is covered by 71 percent of water, this enormous

surface provides extraordinary source of flora and fauna. It also
provides the life for 45,000 species of marine micro algae known
as “seaweeds”. Globally, 46 countries are actively involved in the

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 S. ADITHIYALAKSHMI AND PL. SRIDEVI SIVAKAMI

commercial seaweeds cultivation which includes China, Japan,

North and South Korea, Philippines, Indonesia, Norway, United
States of America and India. Of which, China leads in the
cultivation of seaweeds4. Tamil Nadu and Gujarat are maritime
states of India as they are home for about 366 seaweeds species.
Tamil Nadu, southeast state India, has coastal line of around 1076
kilometres, with 13 coastal districts and 15 significant ports and
harbours, the southernmost point of the state, Ramanathapuram,
covering 263 kilometres. There is a lot of diversity in the Gulf of
Mannar, with intertidal and subtidal rocks that supports
recessionary Sargassum, Acanthospora and Ulva species5.

Seaweeds are millennium old herb, although the global

market for seaweeds is expected to reach $26 billion dollars, the
Indian market for seaweeds remains a cottage industry due to a
lack of infrastructure to support prospective seaweeds
production. Algin and agar produced by brown (Sargassum,
Laminaria) and red (Gelidiella aerosa and Gracilaria edulis)
seaweeds, are used in the culinary, pharmaceutical, cosmetics
and biomedical sectors. Because seaweeds are a reliable and
renewable resource, Central Marine Fisheries Research Institute
(CMFRI), Council of Scientific and Industrial Research (CSMCRI),
Gujarat Livelihood Promotion Company (GLPC) and Indian
Council of Agricultural Research – Central Institute of Fisheries
Technology have all played an active role in cultivation and value
addition of seaweed-based products6.

Rhodophyceae, Phaeophyceae, and Chlorophyceae are

the three families based on pigment. Rhodophyceae are
seaweeds that are red in colour due to the presence of
phycoerythrin or phycocyanin. They are the most primitive and
have the greatest number of species. Small sizes range from a
few centimetres to a metre. The colour of Chlorophyceae or green
seaweeds comes from the presence of significant chlorophyll
pigments, which are invisible in brown or red seaweeds.
Ulvalactuca is a well-known species of this family, due to the
presence of xanthophyll pigment, Phaeophyceae are yellow to

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 EDITED BOOK ON SPORTS AND NUTRITION

brown in colour, in comparison to other varieties, these are best

recognised for bioactive such fucoidan, alginates and laminarian.
Common Indian seaweeds include Sargassum wightii, Undaria
pinnatifida and Fucus vesiculosus7.

These seaweeds are autotrophic macro algae, alternative

source of protein, essential amino acids (arginine, tryptophan,
phenylalanine) similar to that of sources like egg and soya
protein, also it is rich source of essential fatty acids, dietary fibre,
carbohydrate, essential fatty acids (omega 3 and omega 9),
vitamins (vitamins A, B, D, E, K) and minerals (calcium, iron, iodine,
magnesium, and potassium) 8. On comparing the nutritional
composition with Recommended Dietary Allowances (RDA), it
could meet more than 70 percent of recommendation suggested
for pregnant women. Hence, they can be considered as futuristic
functional food to prevent food insecurity.9

The anti-diabetic potential of seaweeds (Sargassum

wightii, Sargassum polycystum) by inhibiting the enzymes was
studied. The study shows that the natural compounds present in
these seaweeds could prevent the post prandial hyper glycemia,
prevent oxidative damage as it exhibits powerful inhibition
towards  amylase,  glucosidase, dipeptidyl peptidase – 4 (DPP-
4)[Link] anti-hypertensive effect of Sargassum wightii was
studied, the inhibition of angiotensin converting enzyme was
compared between Sargassum wightii and standard drug
captopril, Its IC50 value was 56.76 and 51.79 respectively. Thus,
these seaweeds due to its powerful antioxidant and inhibitory
activity can be used for treating hypertension11.

Using seaweeds in various food products because of the

bioactive chemicals and medicinal characteristics found in
underutilised seaweeds. The impact of supplementation of
seaweeds (Ulva reticulata) incorporated chocolate on the
nutritional status of anaemic adolescent girls was carried out by
known to have significant increase in haemoglobin, serum iron,
serum ferritin levels as the developed seaweed chocolate have

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 S. ADITHIYALAKSHMI AND PL. SRIDEVI SIVAKAMI

11.8mg of bioavailable iron12. Incorporation of seaweeds

(Sargassum wightii and Ulva lactuca) in baked products the
study shows control in glycemia seen in Sargassum
wightii incorporated bread as there is stabilization in blood sugar
is observed13.

Baking industry is one of the large segments of food

processing sector. It offers wide range of opportunities for growth,
innovation and job generation. The most popular baked products
are bread, cookies and biscuits. As these baked products are
made majorly from refined flours which are high in simple sugars
and in turn low in protein and fibre and may influence
metabolism. The non-communicable diseases such as
constipation, obesity, diabetes and heart diseases find their when
there is poor dietary practises. Low glycemic approaches and
value additon on bread, cookies can helps to overcome these
metabolic disturbances14.

The aim of the study is to explore the acceptability of

selected underutilized seaweeds (Sargassum wightii) by
incorporating in baked products such as cake and cookies.

METHODS AND MATERIALS

Materials

The selected brown Sargassum wightii collected from Mandapam

coastal area of Rameswaram, Ramanathapuram district, Tamil
Nadu, India in the month of December. Handpicked seaweed
samples were cleaned with seawater to remove foreign particles,
grit particlesand epiphytes. In laboratory, it was washed for two to
three times with portable water and made into dried powder by
drying the fresh seaweeds under sun for one to two days till all of
its moisture got evaporated and become crisp and sound. It was
then finely powdered in mixer grinder and collected in zip lock
covered, stored at room temperature.

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Methods

Incorporation of seaweeds in baked products

Products namely cookies, cake were developed by

incorporating Sargassum wightii at different proportions were
formulated in order to enrich the nutrient contents in the
products.

1. Formulation of seaweeds (Sargassum wightii) incorporated

cookies

The cookies were formulated with wheat flour (100g), 60g of

butter, 2g of cumin powder, and 1g of sodium chloride. Dry
seaweeds powder (Sargassum wightii) was incorporated as (2
percent, 5 percent, 7 percent and 10 percent) by deducting the
total wheat flour concentration. The cookie dough is prepared by
mixing well dry ingredients to which butter is added and kneaded
into dough. This dough is sheeted, shaped with cookie cutter and
baked in conventional oven at the temperature of 150⁰C for 15
minutes.

2. Formulation of seaweeds (Sargassum wightii) incorporated

cake

The cake was formulated with wheat flour (100g), palm

sugar of 20g, 2ml of vanilla essence, 2g of baking powder and
baking soda and 20g of butter. The incorporation of dry seaweeds
powder (Sargassum wightii) is in the ratio of two percent, five
percent, seven percent and ten percent by deducting the wheat
flour concentration. The cake batter is made by beating butter
and sugar thoroughly and mixing with other dry ingredients,
vanilla essence. The batter was made into semisolid consistency
and poured in well-greased cake pan. It baked at the
temperature of 200*C for 15 to 20 minutes. The formulated
seaweeds incorporated cake undergone sensory analysis for the
determination of acceptability.

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 S. ADITHIYALAKSHMI AND PL. SRIDEVI SIVAKAMI

Analysis of Seaweeds incorporated innovative products

Organoleptic Evaluation

The formulated innovative seaweeds (Sargassum wightii)

incorporated products sensory analysis for the determination of
acceptability. The sensory attributes such as appearance, colour,
flavour, taste, texture and overall acceptability were analysed by
human senses. Ten semi trained female panel members in the
age group 18 to 25 were selected for the sensory evaluation, Panel
members scored the formulated product using five-point hedonic
scale score card in the laboratory. Portable water was provided to
rinse their mouth during analysis.

Physical analysis of formulated innovative products

The texture is the major concerning criteria to judge the

quality and freshness of foods. The formulated innovative
products were analysed in texture analyser model – SHIMADZU
EZ-XS, to know its hardness, adhesiveness, cohesiveness,
springiness, resilience, elasticity and chewiness. Formulated
innovative products were analysed objectively for its physical
characteristics such as colour and texture. The colour of the
product were analysed by colorimetry with L*a*b* values.

Computation of nutritive value of formulated innovative products

The nutritive value of formulated seaweeds incorporated

innovative products of each variation were computed with the
help of Indian food composition table (IFCT, 2017). The values of

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energy, carbohydrates, proteins, fats, fibre, iron, iodine and

calcium were calculated.

FINDINGS OF THE STUDY

The selected brown seaweeds Sargassum wightii of

Rhodophyceae family was collected, processed and analysed for
various chemical characteristics. The dried brown seaweeds
Sargassum wightii and the process flow of powdering seaweed is
shown in figure 1

Figure I: Process flow of powdering of seaweeds

The formulated innovative products incorporated with selected
seaweeds (Sargassum wightii) was analysed for acceptability,
texture and colour profile. The nutritive value was computed for
each variation. The incorporation of seaweeds (Sargassum
wightii) in products was done, with a main motto to make it a
special food with functional properties beyond its nutritional
value, to utilize the underexploited seaweeds. The level of
incorporation in products was determined by testing the
acceptability of highest level of incorporation to the lowest.

Organoleptic evaluation

The sensory assessments of the items were conducted in the

laboratory in the morning and afternoon, and the acceptability of
the products was assessed using a 5-point hedonic scale (1 –
dislike very much, 2 – dislike slightly, 3 – neither like nor dislike 4 –
like slightly, 5 – like very much). To clean the palate between
samples throughout the examination, water was utilised to rinse
the mouth before and after each sample testing. Through sensory
analysis the most accepted variation of each product were
selected, their physical characteristics were analysed.

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 S. ADITHIYALAKSHMI AND PL. SRIDEVI SIVAKAMI

TABLE I: Comparison of Acceptability Mean Score of Formulated

Seaweeds Cookies

Attribut Stand Variati Variati Variation III Variation IV

es ard on I on II (7%) (10%)
(2%) (5%)
Appear 50 4.80.4 4.90.3 4.90.3 4.80.42
ance
Color 50 4.30.4 4.80.4 4.50.5 4.80.42
8
Texture 50 4.20.4 4.20.4 4.30.48 4.60.5
2
Flavor 50 4.70.4 4.40.5 4.70.48 4.80.42
8
Taste 50 4.60.5 4.70.4 4.20.42 4.80.42
8
Overall 250 22.60. 230.94 22.61.04 23.80.9
accepta 8
bility

The formulated innovative products of different variations

at different proportions of seaweeds (Sargassum wighti) were
undergone organoleptic evaluation. Table I and II describes the
products formulated with Sargassum wightii, cake was the most
accepted one (241.8) followed by cookies (23.80.9). From table I,
the seaweed cookies have similar higher acceptability. The
variation II, variation III and variation IV of seaweed incorporated
cookies has same acceptability among the semi trained panelist,
hence variation IV was selected for the physical analysis. The
greenish color and fishy flavor of seaweed was masked by cumin
seeds powder incorporation. Its taste was similar to salt biscuits.
Figure II depicts the Standard and variation of formulated
seaweeds cookies.

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TABLE II: Comparison of Acceptability Mean Score of Formulated

Seaweeds Cake

Attributes Standard Variation Variation Variation Variation

I II III IV
(2%) (5%) (7%) (10%)
Appearance 50.5 50.5 50.5 40.5 40.5

Color 50.4 50.5 40.5 30.7 30.6

Texture 40.5 40.5 40.7 40.4 40.5

Flavor 50.8 50.5 40.7 40 40.5

Taste 50.8 50.4 40.8 40 30.4

Overall 242.9 241.8 212.6 191.2 181.3

acceptability

From table II, the acceptability of seaweeds cake can be

understood. The variation I have higher acceptability than
standard and other variations which have 2% of seaweed
incorporation. The fluffiness and porosity and color changes were
visible with seaweed incorporation. The color becomes
unpleasant and browny appearance with large concentration of

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 S. ADITHIYALAKSHMI AND PL. SRIDEVI SIVAKAMI

incorporation of seaweeds. Figure III depicts the Standard and

variation of formulated seaweeds cake

Physical analysis

The formulated highly acceptable products undergone physical

analysis such as texture profile analysis and colour analysis. The
table III shows the texture profile of formulated products, the
cookies (Variation II) have higher degree newton (10.20) and the
cake formulated with Sargassum wightii have least degree
newton of hardness (0.91) where it have 0.01N of adhesiveness.

TABLE III: Texture Profile of Formulated Baked Products

Formulated products Hardness (N) Adhesive force (N)

Cookies (Variation IV) 10.2020 -
Cake (Variation I) 0.91656 0.01017

STANDARD VARIATION I VARIATION II VARIATION III

VARIATION IV
Figure III: Standard and variation of seaweeds cakes

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Colour value of Colour value of

formulated cookies formulated cake

Figure IV: Colour analysis of formulated seaweeds

Sargassum wightii incorporated baked products

The colour value of products (table IV and figure IV) clearly

shows that the incorporation seaweeds in products majorly
influence its colour. It imparts the color in formulated products;
also change in color was majorly due to the addition of other
ingredients and processing of the formulated products.

Table IV: Color values of formulated baked products

Formulated baked products L*a*b*

L* a* b*

Bread (Variation I) 51.04 3.06 18.19

Cookies (Variation IV) 38.02 -1.00 19.05

Cake (Variation I) 47.16 5.41 26.63

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 S. ADITHIYALAKSHMI AND PL. SRIDEVI SIVAKAMI

L* implies degree of lightness, a* implies degree of redness and

b* implies degree of blueness.

Computation of nutritive value

The nutritional composition of innovative products was computed

for energy, carbohydrates, protein, fat, fibre, calcium, iron and
iodine. The nutritional composition differs with proportion and
incorporation of seaweeds. The proximate principles of seaweeds
were analysed in the laboratory and calculated for the
computation of nutritional value.

TABLE V: NUTRITIVE VALUE OF FORMULATED SEAWEEDS COOKIES

AND CAKE

Cookies Energy CHO Protein Fat Fibre Iron Iodine Calcium

(Kcal) (g) (g) (g) (g) (mg) (g) (mg)
Standard 756.86 64.66 11.36 50.53 11.97 4.52 0 62.9
Variation
I 755.37 63.65 15.15 50.6 12.22 4.45 0.12 62.93
Variation
II 753.14 64.15 11.08 50.46 12.6 4.34 0.3 62.95
Variation
III 751.66 63.97 10.97 50.43 12.85 4.28 0.42 63.01
Variation
IV 749.43 63.64 10.321 50.39 13.23 4.18 0.61 63.01
Cake Energy CHO Protein Fat Fibre Iron Iodine Calcium
(Kcal) (g) (g) (g) (g) (mg) (g) (mg)
Standard 815.28 129.59 15.3 37.32 11.36 4.1 0 316.98
Variation
I 813.63 128.58 19.13 37.39 11.61 4.03 0.12 317.01
Variation
II 811.56 129.08 15.06 37.25 11.99 3.92 0.3 317.03

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The table V depicts the nutritional value of seaweeds

Sargassum wightii incorporated cookies, the energy value,
carbohydrate, protein and fat content decrease with increase in
seaweed content, where the fiber and calcium content increases
linearly with seaweeds Sargassum wightii incorporation. The total
yield of 100g of cookie dough yields six cookies with 20g each.

The carbohydrate content of cake is 128.5g, 19.13g of

protein, 37.39g of fat which provides 813.63 kcal of energy. It has
59.13g of fiber, 4mg of iron and 316mg of calcium. Seaweeds
incorporated cake also have similar impact, that the fiber,
calcium, iodine content increase with seaweeds incorporation
where other nutrients show decrease in their contents with the
incorporation of seaweeds Sargassum wightii.

Fiber content of both the highly acceptable baked

products were above 10g (13.23g per 100g of cookies, 11.61g per
100g of cake), similarly the protein content of cookies and cake
was 10.32g per100g and 19.13g per 100g of cookies and cake
respectively. The baked products are mostly consumed snacks
globally, thus the value addition of seaweeds could be a healthier
approach to meet daily requirements. Findings of this study
clearly states that the incorporation of seaweeds in baked
products helps in enriching the nutritional content of the product,
the seaweeds are more available and under-utilized source of
food. Hence, its incorporation in food matrices can results in
sustainable nutritional products.

CONCLUSION

Seaweeds are packed with all essential nutrients as like

the classical food source, hence can be utilized sustainably in
daily diets. Incorporation and value addition in baked products
could be helpful to reach out all people. This study investigated
the acceptability of underutilized brown seaweed (Sargassum
wightii); the highest acceptability was recorded in seaweed cake
with 2% Sargassum wightii incorporation followed by seaweed
cookies with 10% incorporation. The increase in fibre content,

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 S. ADITHIYALAKSHMI AND PL. SRIDEVI SIVAKAMI

micro nutrients (iron, iodine and calcium) can be observed with

increase in incorporation. Hence, the utilization and incorporation
of seaweeds in different food matrices can help in value added
functional foods with both nutritional and nutraceutical health
benefits also quenches the food demand.

REFERENCES

1. [Link]
2. Bizzaro, G., Vatland, A. K., & Pampanin, D. M. (2022). The One-
Health approach in seaweed food production. In Environment
International (Vol. 158). Elsevier Ltd.
[Link]
3. Rameshkumar, S., & Rajaram, R. (2018). Impact of Seaweed
Farming on Socio-Economic Development of a Fishing
Community in Palk Bay, Southeast Coast of India. In Coastal
Zone Management: Global Perspectives, Regional Processes,
Local Issues (pp. 501–513). Elsevier.
[Link]
4. Jayaprakash, K., & Sri Kumaran, N. (2017). Seaweed research in
india-a novel domain in marine biotechnology. International
Journal of Pharmaceutical Sciences and Research, 8(8), 3231–
3241. [Link]
5. Ganesan, M., Trivedi, N., Gupta, V., Madhav, S. V., Radhakrishna
Reddy, C., & Levine, I. A. (2019). Seaweed resources in India -
Current status of diversity and cultivation: Prospects and
challenges. In Botanica Marina. De Gruyter.
[Link]
6. Kujur, S., Murthy, G. R. K., Indradevi, T., & Vinayagam, S. S. (2020).
Learners’ participation analysis in MOOCs during covid-19.
Journal of Global Communication, 13(2), 63–71.
[Link]
7. Peñalver, R., Lorenzo, J. M., Ros, G., Amarowicz, R., Pateiro, M., &
Nieto, G. (2020). Seaweeds as a functional ingredient for a
healthy diet. In Marine Drugs (Vol. 18, Issue 6). MDPI AG.
[Link]

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8. Alwaleed, E. A. (2019). Biochemical Composition and

Nutraceutical Perspectives Red Sea Seaweeds. American
Journal of Applied Sciences, 16(12), 346–354.
[Link]
9. Ramu Ganesan, A., Subramani, K., Shanmugam, M., Seedevi, P.,
Park, S., Alfarhan, A. H., Rajagopal, R., & Balasubramanian, B.
(2020). A comparison of nutritional value of underexploited
edible seaweeds with recommended dietary allowances.
Journal of King Saud University - Science, 32(1), 1206–1211.
[Link]
10. Unnikrishnan, P. S., Suthindhiran, K., & Jayasri, M. A. (2015).
Antidiabetic potential of marine algae by inhibiting key
metabolic enzymes. Frontiers in Life Science, 8(2), 148–159.
[Link]
11. Park, H. Y., Han, M. H., Park, C., Jin, C. Y., Kim, G. Y., Choi, I. W., Kim,
N. D., Nam, T. J., Kwon, T. K., & Choi, Y. H. (2011). Anti-
inflammatory effects of fucoidan through inhibition of NF-κB,
MAPK and Akt activation in lipopolysaccharide-induced BV2
microglia cells. Food and Chemical Toxicology, 49(8), 1745–
1752. [Link]
12. Azeez, Thahira&Mageswari, S. (2015). Nutritional Status and
Effect of Seaweed Chocolate on Anemic Adolescent Girls. Food
Science and Human Wellness. 323. 10.1016/[Link].2015.03.001.
13. Asha, N & Adithiyalakshmi, S & Sangma, Salnamchi &
Sivakami, Sridevi. (2022). In vivo study of glycemic response of
products incorporated with selected seaweeds. International
journal of food and nutritional sciences, vol 11 iss7,2022.
14. Kumar, V. (2019). Recent developments in dough-based
bakery products: A mini review
[Link]

65
 STANDARDIZATION OF VALUE
ADDED PRODUCTS FROM SELECTED
MILLETS

Karthiga K*, Lokitha S**

* [Link]., Ph.D., Assistant Professor, The Research Centre of Home

Science, Fatima College(Autonomous),Madurai, Tamilnadu, India

** PG student, Department of Human Nutrition and Nutraceuticals,

Fatima College (Autonomous), Madurai, Tamilnadu, India

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Abstract
Millet is a generic term used for small sized grains that form
heterogeneous group and referred along with maize and
sorghum as 'coarse cereals. Millets are nutritionally rich and
occupy an important place in the diet of people in many regions
of the world. The aim of the present study was to standardize
various food products viz., Papads and Vadagam by
incorporating Millets flour. Pearl millet (Pennisetum glaucum),
Foxtail millet (Setaria italica), little millet (Panicum sumatrense)
and Kodo millet (Paspalum scrobiculatum (L.) Were made into
fine flour and incorporated in papads at the level of 10, 20 and
30% respectively. In pearl millet incorporated vadagam, the
incorporation was at the level of 25, 50, 75 and 100% respectively.
Hundred percentage of foxtail millet, little millet and kodo millet
flour were used in the preparation of vadagam. These food
products were evaluated by a panel of judges using nine point
hedonic scale rating. The sensory attributes like appearance,
colour, flavor, texture, taste and overall acceptability of control
and millets incorporated papad and vadagam were assessed.
Results revealed that the highest scores were secured by 20%
pearl millet incorporated papad and 30% foxtail millet, little millet
and kodo millet incorporated papad respectively. Seventy five per
cent pearl millet and hundred per cent kodo millet, foxtail millet
and little millet incorporated vadagam were highly acceptable in
all the sensory attributes.

Key words: Millet, Papad, Vadagam, Sensory Evaluation, Hedonic

scale

1. INTRODUCTION

Millets are of minor importance in the west but a staple food in

the diets of African and Asiatic people. Their agricultural
importance arises from their hardiness, tolerance to extreme
weather and could be grown with low inputs in low rainfall areas.
Bajra or pearl millet (Pennisetum americanum), ragi or finger

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 KARTHIGA K AND LOKITHA S

millet (Eleusine coracana), navane or foxtail millet (Setaria

italica), samai or little millet (Panicum malware), haraka or kodo
millet (Paspalum scrobiculatum), panivaragu or proso millet
(Panicum miliaceum), barnyard millet (Echinochloa
frumentacea) are the important millets cultivated largely in the
Asian and African countries. The world total production of millet
grain was 762712 metric tons and India top ranking with a
production of 334500 tons in 2010.
India is the largest producer of many kinds of millets, which are
often referred as coarse cereals. However, realizing the nutrient
richness of these grains, they are now considered as “nutri–
cereals” (Michealraj and Shanmugam, 2013). Millets are major
food sources for millions of people, especially those who live in
hot, dry areas of the world. (Adekunle, 2012). Millets is nutritionally
rich and occupy an important place in the diet of people in many
regions of the world. Millet grains are now receiving specific
attention from the developing countries in terms of utilization as
food as well as from some developed countries in terms of its
good potential. Millets are rich sources of phytochemicals and
micronutrients and play many roles in the body immune system.
Millets have nutraceutical properties in the form of antioxidants
which prevent deterioration of human health such as lowering
blood pressure, risk of heart disease, prevention of cancer and
diabetes. (Pradeep and Guha, 2011).
Pearl millet (Pennisetum glaucum) is a tall, warm season and an
annual grass belongs to family Poaceae. It is locally known as
Bajra which is an important dual-purpose summer crop grown for
both fodder and grain. It can grow up to height of 6 to 10 feet as
conditions of high temperatures and favorable moisture prevails.
(Faridullah et al., 2010). Foxtail millet(Setaria italica)ranks second
in the total world production of millets and it continues to have an
important place in the field of agriculture all over the world
providing approximately six million tons of food to millions of
people, mainly on poor or marginal soils in the Southern Europe
and in the temperate subtropical and Tropical Asia.

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Little millet (Panicum sumatrense) was domesticated in India. It

grown throughout India to a limited extent up to altitudes of 2100
m, but is of little importance elsewhere. The seeds of little millet
are smaller than those of common millet. This species of cereal is
similar in habit to the proso millet except that it is smaller. Kodo
millet (Paspalum scrobiculatum) is widely distributed in damp
habitats across the tropics and subtropics of the world. It is an
indigenous cereal of India and is grown today in Uttar Pradesh in
the North and Kerala and Tamilnadu in the South. This cereal is
also known as varagu, haraka and arakalu. Keeping all these
points in to consideration, the present study was carried out to
formulate Pearl millet, Foxtail millet, little millet and Kodo millet
incorporated value added products and to assess the sensory
evaluation of the formulated millet based value added products.

2. MATERIALS AND METHODS

Procurement of raw materials

The raw materials such as Pearl Millet, Foxtail Millet, Little Millet,
Kodo Millet, Black gram dhal flour, Raw Rice flour, Cumin seeds,
Pepper, Salt, Baking soda, Groundnut oil, Asafoetida, Red chilli
powder were purchased from the local market. Stainless steel
vessels, Hand extruder, Rolling pin, Tawa, Spoons, Ladle, Knife, Tray,
Bowl, and Glass tumbler were used for preparing and serving the
developed products. Liquid petroleum gas was used as heating
sources.
Equipment’s used
Weighing balance, electronic balance, mixie, hot air oven, muffle
furnace, laminar air flow chamber, photo electric colorimeter,
fibro plus, kel plus, soxh plus apparatus, refrigerator, centrifuge,
autoclave and vernier caliper were the equipment’s used for the
present investigation.

Methods
The design adopted for the “Standardization of Value added
products from Millets” are shown in Fig 1.

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 KARTHIGA K AND LOKITHA S

Procurement of raw

Preliminary preparation of the selected

ingredients

Standardization of Value Added Products from Millets

Physico-
Organolept chemical Statistic
ic al

Chemical analysis Physical Analysis

Total Carbohydrates Thickness

Protein Diameter

Fat Weight

Crude fiber Expansion of papad

Calcium Crispiness

Phosphorus Puffiness

Fig. 1: Flow chart for the Standardization of Value Added

Products from Millets

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Preliminary Preparation of Selected Ingredients

The procured raw materials such as Pearl Millet, Foxtail Millet, Little
Millet, Kodo Millet, Black gram dhal, Raw Rice were cleaned to
remove dust, dirt, stones and other foreign materials. The
Cleaned ingredients were cabinet dried at 60ºc for 3 hours in
order to reduce the moisture content, and then it was ground and
sieved to obtain fine flour. The prepared flour was used to make
products like papads and vadagam.
Standardization of Value Added Products from Millets
Millets have a high nutritive value and enormous health benefits.
Millets like Pearl Millet, Foxtail Millet, Little Millet, and Kodo Millet
were made into fine flour and incorporated at the level of 10%, 20%
and 30% in Papads and Vadagam respectively.
Method of Preparation of Millet Papad
Black gram dhal flour and Pearl Millet flour blends were added
with salt and sodiumbicarbonate (NaHCO3) and kneaded with
water to prepare dough. Dough was manually kneaded for ten to
fifteen minutes and divided into small balls. Dough was pressed
to make 8-13 cm discs and sun dried for 2 days. The moisture
content was brought down to 10-12 per cent. The Papads were
fried for 4-5 sec in groundnut oil at 180ºC. Control, 10, 20 and 30
per cent pearl millet incorporated papad were developed and
evaluated for its acceptability. The same procedure was followed
for Foxtail Millet, Little Millet and Kodo Millet incorporated papads.
Method of Preparation of Millet Vadagam
Rice flour and pearl millet flour blends were mixed with salt, red
chilli powder and cumin seeds. Add small quantity of water and
mix thoroughly without lumps. Heat the remaining water, add the
flour mixture and cooked until the flour gets gelatinized. Extrude
with hand extruder and sun dried for 2-3 days. After drying, fry in
oil for 20 sec at 180ºc. Control, 25, 50, 75 and 100 per cent pearl
millet incorporated vadagam were developed and evaluated for
its acceptability. The same procedure was followed for Foxtail
Millet, Little Millet and Kodo Millet incorporated vadagam.

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 KARTHIGA K AND LOKITHA S

Organoleptic Evaluation
Millets (Pearl ,Foxtail, Little and Kodo)incorporated papad and
vadagam were prepared and evaluated by a panel of judges
using score card with nine point hedonic scale rating as per the
standard methods.(Ranganna,2000)

Nutrient Analysis
The developed control and 30 % millets incorporated ( Foxtail,
Little and Kodo) and 20% Pearl Millet incorporated Papads and
75 % pearl millet incorporated vadagam and 100 % Foxtail, Little
and Kodo millet incorporated vadagam were subjected to
nutrient analysis and the standard procedures were adopted for
the estimation of nutrients viz., ash , moisture, calcium and
phosphorus (Ranganna,2000) ,total carbohydrate, fat, crude fiber,
(Sadasivam and Manickam,1996) , protein(Govindaraju and
Manickam, 1996) respectively.
Physical Analysis
The physical characteristics like diameter, thickness, weight, oil
absorption, expansion, crispiness, puffiness were assessed in
millet incorporated Papads .Weight, oil absorption and crispiness
were assessed in millet incorporated [Link] standard
methods were adopted for the physical analysis. (Subbulakshmi,
2014).
Statistical Analysis
The results obtained in the sensory and nutrient analysis of the
control and millets (Pearl, Foxtail, Little and Kodo) incorporated
products were statistically analyzed by using paired T-test.

3. RESULTS AND DISCUSSION

Organoleptic Evaluation of Papads

Among the Millets incorporated papads, the overall acceptability
scores for control,10,20 and 30% pearl millet incorporated papads
were 8.3,7.8,8.1 and 6.4 respectively. In Foxtail millet incorporated
papads, the overall acceptability scores for control, 10, 20 and 30%
were 8.3, 7.6, 8.0 and 8.3 respectively. In Little millet incorporated
papads, the overall acceptability scores for control,10,20 and 30%

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were 8.3,7.9,8.1 and 8.2 respectively and in Kodo millet

incorporated papads, the overall acceptability scores were
8.3,8.0,8.0 and 8.2 respectively. Based on the organoleptic
evaluation scores, 20% pearl millet incorporated papads and 30%
foxtail millet, little millet and kodo millet incorporated papads
were selected for the nutrient analysis. The Overall acceptability
scores for control and Millets incorporated Papads is shown in
Fig.2.
Sorghum variety 1 papad scored the highest for all the
parameters like, appearance (8.3), colour (9), flavour (8.3), taste
(8.4), texture (8.1) and overall acceptability (8.3) followed by
sorghum variety 2 papad stand second for colour (8.6), flavour
(7.8), taste (8.1) and texture (7.8) (Nazni and Pradheepa, 2010).

8.3 8.3 8.3 8.3 8.2 8.3

7.8
8.1 8 7.9 8.1 8 8 8.2
7.6

6.4

Control
10%
20%
30%

PMIP FMIP LMIP KMIP

PMIP - Pearl Millet Incorporated Papad

FMIP - Foxtail Miilet Incorporated Papad
LMIP - Little Millet Incorporated Papad
KMIP - Kodo Millet Incorporated Papad

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 KARTHIGA K AND LOKITHA S

Fig.2: Overall Acceptability Scores of control and Millets

incorporated Papads
Organoleptic Evaluation of Vadagam:

Among the Millets incorporated vadagam, the overall

acceptability scores for control, 25, 50, 75 and 100% pearl millet
incorporated vadagam were 8.5, 8.0, 8.1, 8.4 and 6.2 respectively.
The overall acceptability scores for control and 100% Foxtail millet,
little millet and Kodo millet vadagam were 8.5, 8.2, 8.3 and 8.2
respectively. Based on the organoleptic evaluation scores, 75%
pearl millet incorporated vadagam and 100% foxtail millet, little
millet and kodo millet vadagam were selected for the nutrient
analysis. The Overall acceptability scores for control and Millets
incorporated Vadagam is shown in [Link], 2013 conducted
a study on the development of value added products from
broken rice. Sensory evaluation revealed that broken rice-foxtail
millet-maize extrudates blended with [Link] per cent and
[Link] per cent (broken rice-finger millet-maize) extrudates
resulted in highly acceptable extruded product
.

8.5 8.4
8.2 8.3
8.2

Control
PMIV3 FMV
LMV
KMV

PMIV3 - 75% Pearl Millet Incorporated Vadagam

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 EDITED BOOK ON SPORTS AND NUTRITION

FMV - 100% Foxtail Millet Vadagam

LMV - 100% Little Millet Vadagam
KMV - 100% Kodo Millet Vadagam

Fig.3: Overall acceptability scores of Control and Millets

Incorporated Vadagam

Nutrient analysis of control and millets incorporated papad

The Ash ,Moisture, Carbohydrate, Protein, Fat, Crude fiber,

Calcium and Phosphorus content of Control Papad was 0.30g%,
9.60g%, 60.12g, 23.45g, 1.20g, 1.10g, 164.0mg, 386mg and in 20%
Pearl Millet Incorporated Papad (PMIP2), it was 0.45 g%,10.30
g%,61.54 g, 21.60g,1.98 g,1.10 g,138.45 mg and 354 mg respectively.
The Ash ,Moisture, Carbohydrate, Protein, Fat, Crude fiber, Calcium
and Phosphorus content of 30% Foxtail Millet Incorporated
Papad(FMIP3) was 0.48 g%, 10.20 g%, 52.40 g, 19.60 g,1.82 g,2.15 g,
126.4 mg and 356 mg respectively. The Ash, Moisture,
Carbohydrate, Protein, Fat, Crude fiber, Calcium and Phosphorus
content of 30% Little Millet Incorporated Papad(LMIP3) was 0.50
g%, 10.40 g%, 60.5 g,19.40 g,2.15 g, 3.06 g, 122.6 mg and 325 mg
respectively. The Ash, Moisture, Carbohydrate, Protein, Fat, Crude
fiber, Calcium and Phosphorus content of 30% Kodo Millet
Incorporated Papad(KMIP3) was 0.48 g% , 10.85 g%, 61.95 g,20.3 g,
1.40 g,3.18 g, 110.50 mg and 318 mg respectively. The statistical
analysis (Paired-T test) of data revealed that there was a
significant difference between the control and PMIP2, FMIP3, LMIP3
and [Link] Nutrient content of control and Millets incorporated
Papad is given in Table 1.
Prabhakar et al., 2017 conducted a study on the nutritional
composition of raw sorghum-finger millet papad prepared from
selected variety (Parthian Moti) incorporated with different
proportions of finger millet as moisture content was range from 9
to 9.25%, fat (0.88 to 1.05%), protein (8.39 to 12.64%), carbohydrate
(76.77 to 80.21%), ash (0.54 to 1.27%), Calcium (3.35±0.57 to
144.81±0.57mg) and Iron (3.20±0.51 to 3.54±0.54mg).

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Table 1: Nutrient content of control and Millets incorporated

Papad

Nutrients Control PMIP2 FMIP3 LMIP3 KMIP3

Ash (g %) 0.30 0.45 0.48 0.50 0.48

Moisture (g %) 9.60 10.30 10.20 10.40 10.85

Carbohydrate 60.12 61.54 52.40 60.5 61.95

(g)

Protein (g) 23.45 21.60 19.60 19.40 20.3

Fat (g) 1.20 1.98 1.82 2.15 1.40

Crude Fiber 1.10 1.10 2.15 3.06 3.18

(g)

Calcium (mg) 164.0 138.45 126.4 122.6 110.50

Phosphorus 386.0 354.0 356.0 347.0 318.0

(mg)

PMIP2- 20% Pearl Millet Incorporated Papad

FMIP3- 30% Foxtail Millet Incorporated Papad
LMIP3- 30% Little Millet Incorporated Papad
KMIP3- 30% Kodo Millet Incorporated Papad

Nutrient analysis of control and millets incorporated Vadagam

The Ash ,Moisture, Carbohydrate , Protein ,Fat, Crude fiber ,

Calcium and Phosphorus content of Control Vadagam was 0.82
g%,12.20 g%, 80.24 g, 8.32g,1.44 g,2.30 g,65mg and 200mg .In 75%
Pearl Millet Incorporated Vadagam , it was 0.42 g%,12.45 g%,69.82

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g,10.5g,4.5 g,8.02 g,90.12 mg and 304mg respectively. In 100%

Foxtail Millet Vadagam, it was 0.38 g%, 11.10 g%, 64.42g, 14g, 4.94g,
10.20g, 92.34 mg and 330 mg respectively. The Ash ,Moisture,
Carbohydrate, Protein, Fat, Crude fiber, Calcium and Phosphorus
content of 100% Little Millet Vadagam was 0.38g%, 10.75g%,
69.36 g, 9.38 g, 5.50 g, 9.27g, 78.26mg and 322 mg respectively.
The Ash ,Moisture, Carbohydrate, Protein, Fat, Crude fiber, Calcium
and Phosphorus content of 100% Kodo Millet Vadagam was 0.40
g%,12.02 g%,62.4 g,10.10 g,2.34 g,10.2 g,87.60 mg and 230 mg
respectively. The statistical analysis (Paired-T test) of data
revealed that there was a significant difference between the
control and PMIV3, FMV, LMVand KMV. The Nutrient content of
control and Millets incorporated Vadagam is given in Table
[Link] to Subbulakshmi,2014 the protein content of the
control vadagam was 6.62 per cent and an increase in protein
content was observed with increase in the levels of incorporation
of maize flour due to the higher protein content of maize flour
compared to rice flour. The values were 10.28 and 10.25 per cent in
CO1 and HQPM 7 maize flour incorporated [Link] fat
content was higher in maize flour (4.35per cent in CO1 and 4.92per
cent in HQPM 7) vadagam than control vadagam (1.64per cent)
due to the high fat of maize flour. Maize flour based vadagam
reported higher fiber content compared to control. Fiber content
of CO1 (2.43per cent) and HQPM 7 (2.36per cent) vadagam were
higher compared to rice flour vadagam (control).
Table 2: Nutrient content of control and Millets incorporated
Vadagam

Nutrients Control PMIV3 FMV LMV KMV

Ash (g %) 0.82 0.42 0.38 0.38 0.40

Moisture (g 11..10 10.75 12.02

12.20 12.45
%)

Carbohydrate 80.24 69.82 64.42 69.36 62.4

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(g)

8.32 10.5
Protein (g) 14 9.38 10.10

4.5
Fat (g) 1.44 4.94 5.50 2.34

Crude Fiber 2.30 8.02 10.20 9.27 10.2

(g)

Calcium (mg) 65 90.12 92.34 78.26 87.60

Phosphorus 200 304 330 322 230

(mg)

PMIV3 - 75% Pearl Millet Incorporated Vadagam

FMV - 100% Foxtail Millet Vadagam
LMV - 100%Little Millet Vadagam
KMV - 100%Kodo Millet Vadagam

Physical analysis of Control and Millets incorporated Papad

The physical analysis of control and Millets incorporated Papad is

given in Table 3. The thickness (mm) of raw papads in control and
PMIP2 were 0.042and 0.053 where as in fried papads it was 0.055
and 0.070 respectively. The diameter (cm) of raw papads in
control and PMIP2 were 9.2 and 8.9 where as in fried papads it was
12.26 and 10.26 respectively. The weight (g) of raw papads in
control and PMIP2 were 27.97 and 28.17 where as in fried papads it
was 33.86 and 32.92 gather expansion of raw papads in control
and PMIP2 were 13.04 and 15.29% respectively and oil absorption
of the papads in control and PMIP2 were 25 and 17 % respectively.
The thickness (mm) of raw papads in FMIP3 was 0.037 where as in
fried papads it was 0.063. The diameter (cm) of raw papads in
FMIP3 was 9.03 where as in fried papads it was [Link] weight (g)
of raw papads in FMIP3 was 27.89 where as in fried papads it was

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32.39. The Expansion of raw papads in FMIP3 was 17.19 % and oil
absorption of the papads in FMIP3 was 20%.
The thickness (mm) of raw papads in LMIP2 was 0.048 where as in
fried papads it was 0.086 respectively. The diameter (cm) of raw
papads in LMIP3 was 9.2 where as in fried papads it was [Link]
weight (g) of raw papads in LMIP3 was 28.97 where as in fried
papads it was [Link] Expansion of raw papads in LMIP3 was
25.32 % and oil absorption of the papads in LMIP3 was 20.91 %.
The thickness (mm) of raw papads in KMIP3 was 0.047 where as in
fried papads it was 0.078. The diameter (cm) of raw papads in
KMIP3 was 9.13 where as in fried papads it was [Link] weight (g)
of raw papads in KMIP3 was 29.09 where as in fried papads it was
34.28. The Expansion of raw papads in KMIP3 was 21.14 % and oil
absorption of the papads in KMIP3 was 18%.
Crispiness
Among 10,20 and 30% Millet incorporated papad , the 20% pearl
millet incorporated papad, 30% foxtail millet incorporated papad,
30% little millet incorporated papad and 30% kodo millet
incorporated papad scored highest crispiness to mouth feel. The
overall acceptability scores of PMIP2, FMIP3, LMIP3 and KMIP3 were
more or less equal to overall acceptability scores of control
papad.

Puffiness
Puffiness is the frying quality which determines the expansion of
papad after frying. The highest puffiness was observed in PMIP2
(15.29%), FMIP3 (17.19%), LMIP3 (25.32%), KMIP3 (21.14 %) than
control papad (13.04%).
Surakarta et al., 2014 conducted a study on standardization and
shelf life determination of soya fortified brad papad the size of
control samples was found maximum as 13.50 cm while that of
papad with 20 per cent soya flour was limited up to 10.07 cm. The
diametrical expansion of five treatments was found to be 5.45 per
cent - 6.45 per cent. There is no considerable effect of addition on
soya flour on the expansion ratio of papad. The maximum

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diametrical expansion of 6.45 per cent in T5 was due to 20 per

cent soya flour and 5.0 g of papadkhar.

Table 3: Physical analysis of Control and Millets incorporated

Papad

Thickness of Diameter of
Papad (mm) Papad (cm) Weight (g) Expan Oil
sion absorp
% tion
%
Raw Fried Raw Fried Raw Fried

Control 0.042 0.055 9.2 12.26 27.97 33.86 13.04 25.00

PMIP2 0.053 0.070 8.9 10.26 28.17 32.92 15.29 17.00

FMIP3 0.037 0.063 9.03 10.6 27.89 32.39 17.19 20.00

LMIP3 0.04 0.086 9.2 11.53 28.97 33.17 25.32 20.91

8

KMIP3 0.047 0.078 9.13 11.06 29.09 34.28 21.14 18.00

PMIP2- 20% Pearl Millet Incorporated Papad

FMIP3- 30% Foxtail Millet Incorporated Papad
LMIP3- 30% Little Millet Incorporated Papad

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KMIP3- 30% Kodo Millet Incorporated Papad

Physical analysis of Control and Millets incorporated Vadagam

The physical analysis of control and Millets incorporated

Vadagam is given in Table 4. The raw weight of control and PMIV3
were 25 g and 25 g, where as in fried Vadagam it was 32.17 g
and 31.78 g. The weight of raw and fried Vadagam in FMV, LMV and
KMV were 25 and 31.26 g, 25 and 31.32 g, 25 and 31. 38 g
respectively. The oil absorption of Vadagam in control and
PMIV3 , FMV, LMV, and KMV were 17, 21 , 20, 22,18 % respectively.
Crispiness
Among the25, 50, 75 and 100% Pearl millet vadagam, 75% pearl
millet incorporated vadagam secured highest scores for
crispiness (8.5). The crispiness to mouth feel was good in all the
100% Foxtail millet, little millet and Kodo millet Vadagam.

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Table 4: Physical analysis of Millets incorporated Vadagam

Sample Weight (g) Oil absorption

(%)
Raw Fried

Control 25 32.17 17

PMIV3 25 31.78 21

FMV 25 31.26 20

LMV 25 31.32 22

KMV 25 31.38 18

PMIV3 -75% Pearl millet incorporated vadagam

FMV - 100% Foxtail millet vadagam
LMV - 100% little millet vadagam
KMV - 100% Kodo millet vadagam

4. CONCLUSION
The data in sensory attributes, nutrient analysis and microbial
load of the standardized products have been summarized and
concluded. The acceptability level of control, 10, 20 and 30% Millets
(Pearl, Foxtail, Little and Kodo) incorporated products viz., Papads
and Vadagam were evaluated for Its appearance, colour, flavour,
texture and taste. The results stated that 20% Pearl Millet
Incorporated Papad (PMIP2), 30% Foxtail Millet Incorporated
Papad (FMIP3) , 30% Little Millet Incorporated Papad (LMIP3) and
30% Kodo Millet Incorporated Papad (KMIP3) were highly
acceptable and the overall acceptability scores were more or less
equal to the control papad.

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Among the control and Millets incorporated vadagam, the highest

overall acceptability scores were secured by 75% pearl millet
incorporated vadagam(PMIV3),100% foxtail millet vadagam,100%
little millet vadagam and 100% kodo millet vadagam with highly
acceptable texture and taste and the overall acceptability scores
were more or less equal to that of control vadagam.
Nutrients like Ash, Moisture, Protein, Fat, Total carbohydrate, Crude
fiber, Calcium and Phosphorous were analyzed in both Control
and PMIP2 , FMIP3, LMIP3, KMIP3, and in control and PMIV3, FMV,
LMV, KMV. All the nutrients in millets incorporated papads were
increased or more or less equal to control papads and vadagam.
The Physical analysis like Thickness, Diameter, Weight, Expansion,
Crispiness, Oil absorption and Puffiness were assessed in control
and Millets incorporated Papad. Physical analysis like weight,
crispiness and oil absorption were assessed in control and Millets
incorporated vadagam.
The expansion in millet incorporated papads was increased
when compared to control papads and the oil absorption was
decreased in millet incorporated papads when compared to
control papads. The oil absorption was increased in millet
incorporated vadagam when compared to control vadagam.

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